Blend goat cheese, sour cream, heavy cream, garlic, salt and pepper until smooth. Fold in minced fresh herbs. Cover and refrigerate.

In a bowl, toss roasted red peppers with Italian vinaigrette. Cover and refrigerate.

Blend eggs with milk, salt and pepper.

For each sandwich, pour ⅓ cup egg mixture into a nonstick 8-inch pan prepared with nonstick spray.

Cook, omelet-style, until eggs are firm throughout with no visible liquid egg remaining.

Cut into ½-inch strips.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

Heat torta on flat grill or in a dry sauté pan.

Split in half. Stuff with 1 ½ tablespoons herb and chive goat cheese, 2 tablespoons marinated roasted red peppers, ½ cup baby greens, 2 slices avocado, one sliced omelet-style egg.

Cut in half. Serve immediately.