Title: Brie and Bacon Omelet
Categories: Cheese/eggs
Yield: 2 servings
2 tb Butter
2 tb Chopped green onion
4 Eggs
1/4 c Milk
3/4 ts Pepper
2 oz Chopped brie, skin removed
4 sl Bacon, cooked and crumbled
3 tb Chopped toasted pecans
Fresh fruit if desired
Melt butter in a 10-inch ovenproof skillet or omelet
pan, tilting pan to coat bottom and sides. Saute
onion until tender, about 3 minutes.
Combine eggs, milk and pepper.
Increase heat to medium to high. Pour egg mixture
into skillet. Stir once nad cook until edges begin to
set. using a fork, gently pull the edges of the eggs
away from the sides of the pan so that the uncooked
portion flows under the cooked edges. Continue until
most of the egg mixture is set but the surface of the
omelet is slightly wet. Sprinkle cheese, bacon and
nuts over the top of the omelet. Fold in half; cut
into two pieces. Garnish with fresh fruit. Serve
immediately.
