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In a nonstick skillet, heat half the butter over medium heat, being careful not to let it brown. Pour in eggs and stir vigorously with a spatula while gently shaking the pan. Season with salt and pepper and scrape down the sides of the pan.
Continue stirring, shaking and scraping the sides of the pan until the eggs just being to coagulate into creamy curds. Do not let them cook dry or take on color.
Once the eggs are holding together on the bottom but still runny on the top, remove the pan from the heat to let the eggs set for about a minute. Check to make sure the omelet will release from the bottom of the pan with a spatula.
Add the goat cheese and remaining butter in a line across the center. Pushing with the spatula, slowly roll the omelet over the cheese. Flip it seam side down onto a plate.
Season with additional salt and top with tarragon.
TRI-PLY STAINLESS STEEL
Our tri-ply stainless steel has a full aluminum core bonded between two outer layers of professional-grade stainless steel. The induction-compatible exterior is infused with titanium to prevent scorching and discoloration over time.
All vessels have a precision-pour rim for clean, dripless pouring from the pan. The rim is rolled, sealed and polished to protect the internal aluminum layer.
Patented ergonomic handles are hollow to minimize heat transfer and provide a comfortable grip. Interior capacity markings allow for quick and easy reference with liquid measurements.