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.
scallions, spring or green onions
chopped, skin removed
cooked and crumbled
fresh, if desired
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.