Brie and bacon omelet
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | tablespoons | Chopped green onion |
| 4 | Eggs | |
| ¼ | cup | Milk |
| ⅛ | teaspoon | Pepper |
| 2 | ounces | Chopped brie, skin removed |
| Indianapolis Star | ||
| 29 May 1996 Submitted by John | ||
| 4 | Slices bacon, cooked, | |
| Drained and crumbled | ||
| 3 | tablespoons | Coarsely chopped toasted |
| Pecans | ||
| Fresh fruit, if desired | ||
Directions
Melt butter in a 10-inch ovenproof skillet or omelet pan, tilting the 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 and 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.
Hartman
: Indianapolis, IN