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Brie Omelets

Source of Recipe


Sarah Fritschner






List of Ingredients



• 8 slices bacon
  
• 12 large eggs
  
• 2 Tbsp water
  
• 1/2 tsp salt
  
• Black pepper, preferably freshly ground
  
• 4 ounces brie, cut into small pieces
  






Instructions



1. Dice the bacon and place in an 8-inch skillet over medium-high heat. Stirring frequently, cook the bacon until crisp. Remove to absorbent surface. Drain the fat from the pan into a small cup.
   
   
2. In a bowl, beat eggs with water, salt and pepper. Pour about one-fourth of the mixture into the 8-inch pan and swirl the pan until the mixture begins to set, about 20 seconds. Lift the edges of the omelet and tip the pan so that the uncooked egg can flow under the cooked egg. When the egg is glossy and uncooked on top but is no longer running, add some of the crumbled bacon and about one-fourth of the brie. Fold the omelet over, let it stay in the pan a few seconds, then place on plate.
   
   
3. Make three additional omelets by repeating directions, adding 1 teaspoon or two of fat to the pan whenever necessary. Sprinkle any leftover bacon bits over the omelets.
   
   Serves 4