Brie Omelet Recipes

Steps:

• Combine the eggs, basil, parsley, thyme, milk, salt and pepper in a mixing bowl. Whisk well to combine.
• Heat small nonstick skillet over medium heat. (Skillet should be hot before pouring in egg mixture.) When skillet is hot, spray with nonstick cooking spray.
• Pour egg mixture into skillet and allow it to cook, without stirring, until egg is almost set. Place cheese slices down center of egg; fold sides of the omelet over to cover cheese. Cover pan; continue to cook an additional 1 to 2 minutes or until cheese is melted.
• Serve immediately.

Steps:

• Turn on the grill and heat 1 tsp of the oil in a small pan. Add the lardons and fry until crisp and golden. Drain on kitchen paper.
• Heat 2 tsp of the oil in a non-stick frying pan. Mix together the eggs, lardons, chives and some ground black pepper. Pour into the frying pan and cook over a low heat until semi-set, then lay the brie on top. Grill until set and golden. Remove from the pan and cut into wedges just before serving.
• Meanwhile, mix the remaining olive oil, vinegar, mustard and seasoning in a bowl. Toss in the cucumber and radishes, and serve alongside the omelette wedges.

Steps:

• Add oil to a skillet over high heat.
• Remove the rind from 3 slices of Brie.
• Whisk eggs for 1 minute. While moving the skillet in a circular motion, pour the eggs in continuing motion, cook until the outside edges are firm (approximately 1 minute). Then flip the omelet to finish cooking (about 30 seconds). Place the cheese slices in the center and fold the omelet. Salt and pepper to taste.
• Try this recipe with Camembert as well.

Steps:

• Heat oven to 200 degrees. Put apples in microwavable container. Add butter and nutmeg, stir to coat. Put in microwave for 3 minutes.
• Melt 1 1/2 tsp butter in 8" or less non stick skillet. Pour half of egg mixture and cook through, cover if necessary. Put omelet on large enough oven safe plate. Layer cooked apples and all the brie, put in oven.
• Cook remaining eggs in skillet with remaining butter. Put the omelet top of cheese and apples. Layer remaining apples on top.
• Cut into fours and serve.

Steps:

• Melt 1 tablespoon butter in sauté pan.
• Sauté apple slices until just turning soft.
• Beat together eggs, cream or milk, and salt & pepper until blended but not frothy.
• Melt remaining butter in omelet pan over high heat until foam begins to recede but before beginning to color.
• Pour in egg mixture and prepare omelet, stirring lightly, but allowing it to set on the bottom.
• Fill with sautéed apples and Brie.
• Fold or roll and slide out of pan onto a heated plate.

Steps:

• Preheat broiler.
• Whisk 1st 4 ingredients in lrg bowl to blend. Melt 1 tbsp butter in 10-in flame-proof non-stick omelette pan over med-high heat.
• Pour 1/2 of egg mixture into pan & cook till almost set, tilting pan & lifting egg mixture w/rubber spatula to allow uncooked portion to run underneath (about 1-2 min).
• Spoon 1/2 of crab over rt half of omelet. Sprinkle 1/2 of green onions & 1/2 of cheese over crab. Season w/salt & pepper.
• Place pan under broiler til cheese begins to melt & egg is almost cooked (about 15-20 seconds).
• Fold lt side of omelet over filling. Slide omelet onto plate & keep warm.
• Wipe pan w/paper towel & repeat Steps 3-6 w/rest of ingredients, forming 2 omelets. Serve omelets immediately.

Steps:

• Over med-low heat, melt butter in a 10-in ovenproof skillet or omelet pan, tilting pan to coat bottom & sides. Saute onion till tender (about 3 min).
• While onion is cooking, combine eggs, milk & pepper.
• Increase heat to med-high. Pour egg mixture into skillet & cook till edges begin to set.
• Using a fork, gently pull edges of the eggs away from the sides of the pan so the uncooked egg mixture flows under the cooked edges. Continue till most of the egg mixture is set & the surface of the omelet is just slightly wet.
• Sprinkle cheese, bacon & nuts over the top of the omelet. Fold in half, cut into 2 pieces & serve immediately.
• NOTE: Brie cheese & fresh fruit are often paired & serving this omelet w/your choice of fresh fruit was suggested.

Steps:

• Wash the spinach in plenty of cold water at least twice to get rid of any grit or sand. The easiest way is to swish it around in a bowlful of cold water and lift it out. If there's grit in the bottom of the bowl, change the water and repeat the process. You can leave on the stems if you're using baby spinach. Otherwise, tear off the stems at the base of the large, crinkly leaves and discard.
• Steam the spinach by tossing it with a little water in a skillet over high heat. Alternatively, microwave it for 1 minute.
• Cool the spinach by running it under cold water, and drain it well in a colander. Give it a couple of good squeezes with your hands to get rid of as much liquid as possible. Using a sharp knife, roughly chop the spinach into 1/2-inch pieces.
• Using a whisk or a fork, beat the eggs with some salt and pepper in a small bowl until frothy.
• Heat the butter in an 8-inch nonstick skillet over medium heat. Add 1/3 cup of the spinach and sauté for 1 minute, or until very hot.
• Pour the eggs into the pan, tilting the pan to evenly distribute the eggs over the spinach. Let the eggs cook and set for about 5 seconds.
• Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan. After about 30 seconds, or when the eggs look cooked but are still moist, arrange the Brie slices on half of the omelet. The cheese is soft and will melt quickly.
• Using the spatula, fold the omelet in half. Cook the omelet for another 10 seconds. Slide the omelet from the pan onto a serving plate.

Steps:

• In a small nonstick skillet, cook leek in oil over medium heat for 5 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside. , In the same skillet, melt butter over medium-high heat. In a small bowl, whisk the eggs, water, salt and pepper. Pour into skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. , When the eggs are set, spoon leek mixture over one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.

Steps:

• Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add ham; sauté 3 minutes. Add morels; sauté until tender, about 5 minutes. Season with salt and pepper. Remove from heat.
• Whisk 3 eggs in bowl. Season with salt and pepper. Melt 1 tablespoon butter in 7- to 8-inch nonstick skillet over medium heat. Pour eggs into skillet; stir with rubber spatula until eggs begin to set, about 1 minute. Sprinkle half of morel mixture and half of Brie over eggs. Cook until eggs are softly set, tilting skillet to cook eggs evenly, about 2 minutes longer. Fold omelet in half; transfer to plate. Repeat with remaining ingredients.

Steps:

• Beat the milk& flour together add the sour cream& eggs whip until well mixed.
• Heat oven to 375 degrees F.
• Butter an oven proof dish (a pyrex pie plate works).
• Add egg mixture and pop into the oven, when the omelete is almost cooked 8-10 minutes sprinkle the herbs over the top.
• Add the tomatores and Brie (distribute evenly).
• Broil for about 5 minutes until the omelete is firm and the brie has melted.
• Cut in half and serve cheese side up.