2tablespoonscrumbled aged goat cheese triple crème cheeseI used Coupole, from Vermont Creamery
Pinch of chopped fresh thyme or other herb to garnishoptional
Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
Heat an 8-inch omelet pan, or shallow skillet, preferably nonstick, over medium-high heat. Add the butter, let it melt, and swirl the pan so that it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl the pan so that the eggs cover the entire bottom of the pan. Let the eggs firm up on the bottom, about 20 seconds, then use a rubber spatula to lift the edges of the omelet up so that any uncooked egg on the top runs underneath. Sprinkle half of the eggs with the Kale Pesto and the cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, and a final sprinkle of salt and pepper, if desired.