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Ingredients

8 Eggs, large
1/4 cup Milk
Salt to season
Fresh ground black pepper to season
Cooking oil as needed
1/4 cup Onions or scallions, minced
1/4 cup Red and green bell peppers, small dice
2 Roma tomatoes, sliced
1/4 cup Zucchini, small dice
1/4 cup Yellow squash, small dice
1/2 cup Mushrooms, diced
1 tsp. Fresh tarragon leaves, minced
1 tsp. Fresh parsley, chopped
4 oz. Boursin garlic herb cheese
1 1/2 cup Pepper Jack cheese, shredded

Method
Combine eggs and milk, season with salt and pepper. Mix well and reserve. Heat a small amount of olive oil in non-stick omelette or egg pan over medium heat. Add onion, peppers, zucchini, yellow squash, mushrooms, tarragon and parsley. Saute until vegetables become tender. Season with salt and pepper.

Portion beaten egg into pan. Stir and cook until set. Top one side of omelette with sliced Roma tomato, Boursin and Pepper Jack cheeses. Fold omelette and turn out onto warm serving plate. Top with additional Pepper Jack cheese and serve. Repeat process to create 4 servings.

Makes 4 Servings