Crab and Brie Omelette

  • Active Time 25m
  • Total Time 25m

Makes 4 omelettes

This is the ultimate omelette. And it only takes about 90 seconds to make. There are two key components to a great omelette. First, have your handful of ingredients ready and the oven preheated. Second, use a nonstick omelette pan. You can always tell good cooks by how they make omelettes. Overcooked eggs are a major faux pas. Fast and fluffy - that's the rule.

ingredients

  • 12 large eggs
  • 2 tablespoons cold water
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons (1/2 stick) butter
  • 1 pound fresh crab meat, picked over
  • 1 bunch green onions, thinly sliced
  • 12 ounces Brie, rind removed, cut into small pieces

directions

Preheat broiler. Whisk first 4 ingredients in large bowl to blend. Melt 1 tablespoon butter in 10-inch flame-proof nonstick omelette pan over high heat. Pour 1/4 of egg mixture into pan and cook until almost set, tilting pan and lifting egg mixture with rubber spatula to allow uncooked portion to run underneath, about 1 minute. Spoon 1/4 of crab over right half of omelette. Sprinkle 1/4 of green onions and 1/4 of cheese over crab. Season with salt and pepper. Place pan under broiler until cheese begins to melt and egg is almost cooked, about 15 seconds.

Fold left side of omelette over filling. Slide omelette onto warm plate. Wipe pan with towel; repeat 3 more times with remaining butter, egg mixture, crab, green onions and cheese, forming 4 omelettes total. Serve omelettes immediately.

CHEF'S NOTES: Use a flame-proof nonstick 10-inch omelette pan. Be sure you are ready by having all ingredients within reach. This includes warm plates, a dry towel to handle the pan and plates and paper towels to wipe pan clean. The time spent should be about 30 seconds per omelette. Don't overcook your eggs. You don't want a lot of color. Eggs should be bright yellow and fluffy, not brown, rubbery and over-cooked.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4682

nutrition information per serving

731 calories; 52g total fat; 867mg cholesterol; 1190mg sodium; 3g carbohydrates; 1g fiber; 59g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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