Lakeshore Shallot and Herb French Omelette

For the filling, whisk goat cheese, mascarpone cheese, and Lakeshore Shallot and Herb Seasoning until smooth and creamy. Set aside. (leftover cheese filling can be stored in the refrigerator, for up to 5-7 days). This recipe makes enough filling for 6 omelettes, if making a smaller quantity, reduce.

Beat eggs with a fork or whisk until the whites are completely mixed with yolks and the mixture is very creamy.

Melt 1 tablespoon butter in an 8-inch nonstick omelette or sauté pan over medium heat until melted, but not brown.

Add eggs and stir, breaking up curds with a wooden spatula until they are soft and almost dry. Allow curds to form a single mass. Remove from heat and place pan on a towel.

Drop pieces of cheese filling on the bottom third of the omelet. Using a spatula or your hands, roll the bottom of the omelette towards the top and into a tapered almond shape (you can lay a towel over the omelet to protect your hands while you roll it).

Roll omelette onto a serving plate, rub top of omelette with teaspoon of butter for added flavor and glorious shine, and sprinkle with Lakeshore Shallot and Herb Blend.

Wipe pan with a soft towel before making an additional omelette.