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Brie & Bacon Omelet

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Brie and Bacon Omelet

Wow this was fabulous. The brie melts so beautifully inside the omelette. Super creamy with bits of salty chewy bacon and crunchy nuts created layers of textures. I used walnuts instead of pecans and served with orange wedges.

 

Yield

2 servings

Prep

5 min

Cook

20 min

Ready

30 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 tablespoons butter
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2 tablespoons scallions, spring or green onions
chopped
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4 large eggs
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¼ cup milk
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¾ teaspoon black pepper
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2 ounces brie cheese
chopped, skin removed
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4 slices bacon
cooked and crumbled
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3 tablespoons pecans
chopped, toasted
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1 x fruit
fresh, if desired
*

Ingredients

Amount Measure Ingredient Features
3E+1 ml butter
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3E+1 ml scallions, spring or green onions
chopped
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4 large eggs
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59 ml milk
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3.8 ml black pepper
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57.8 ml/g brie cheese
chopped, skin removed
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4 slices bacon
cooked and crumbled
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45 ml pecans
chopped, toasted
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1 x fruit
fresh, if desired
*

Directions

Melt butter in a 10 inch ovenproof skillet or omelet pan, tilting pan to coat bottom and sides.

Sauté 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.



* not incl. in nutrient facts Arrow up button

Comments


Christine

This sounds good.

 

 

Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 41877% from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 473mg 158%
Sodium 604mg 25%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 42g
Vitamin A 19% Vitamin C 2%
Calcium 11% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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