Apple And Brie Omelette Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 2 large Golden Delicious apples | ||
| Butter/Margarine | 2 Tablespoon, divided | |
| Ground nutmeg | 1/2 Teaspoon | |
| Brie cheese | 4 Ounce | |
| 8 large eggs, lightly beaten | ||
| Green onions | 2 Small, thinly sliced | |
Directions
Place large serving platter in oven and preheat to 200°F.
Peel, core and slice apples; place in microwavable container.
Top with 1 tablespoon butter and nutmeg.
Cover and microwave at HIGH (100% power) 3 minutes.
Set aside.
While apples cook, trim rind from cheese; thinly slice cheese.
Melt 1 1/2 teaspoons butter in medium nonstick skillet over medium heat; rotate skillet to coat bottom.
Place eggs in medium bowl and whisk until blended.
Pour half of eggs into skillet.
Let cook, without stirring, 1 to 2 minutes, or until set on bottom.
With rubber spatula, lift side of omelet and slightly tilt pan to allow uncooked portion of egg flow underneath.
Cover pan and cook 2 to 3 minutes, until eggs are set but still moist on top.
Remove platter from oven and slide omelet into center.
Spread apples evenly over entire omelet, reserving a few slices for garnish, if desired.
Evenly space cheese slices over apples.
Sprinkle with onion, reserving some for garnish.
Return platter to oven.
Cook remaining beaten eggs in remaining 1 1/2 teaspoons butter as directed above.
When cooked, slide spatula around edge to be certain omelet is loose.
Carefully place second omelet over cheese, apple and onion mixture.
Top with reserved apple and onion slices.
Cut into wedges to serve.
Peel, core and slice apples; place in microwavable container.
Top with 1 tablespoon butter and nutmeg.
Cover and microwave at HIGH (100% power) 3 minutes.
Set aside.
While apples cook, trim rind from cheese; thinly slice cheese.
Melt 1 1/2 teaspoons butter in medium nonstick skillet over medium heat; rotate skillet to coat bottom.
Place eggs in medium bowl and whisk until blended.
Pour half of eggs into skillet.
Let cook, without stirring, 1 to 2 minutes, or until set on bottom.
With rubber spatula, lift side of omelet and slightly tilt pan to allow uncooked portion of egg flow underneath.
Cover pan and cook 2 to 3 minutes, until eggs are set but still moist on top.
Remove platter from oven and slide omelet into center.
Spread apples evenly over entire omelet, reserving a few slices for garnish, if desired.
Evenly space cheese slices over apples.
Sprinkle with onion, reserving some for garnish.
Return platter to oven.
Cook remaining beaten eggs in remaining 1 1/2 teaspoons butter as directed above.
When cooked, slide spatula around edge to be certain omelet is loose.
Carefully place second omelet over cheese, apple and onion mixture.
Top with reserved apple and onion slices.
Cut into wedges to serve.
Chef
