Herb And Brie Omelet Food

HERB AND BRIE OMELET

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.

LEEK 'N' BRIE OMELET

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.

BRIE FRESH HERB AND TOMATO OMELETTE

Steps:

• Beat eggs, 2 teaspoons water, salt and pepper until frothy and light.
• Follow general directions for cooking an omelette.
• Lay out the herbs, tomato and cheese in that order over half of the omelette.
• Fold over omelette, add 1 teaspoon water to the pan to quicken melting process of cheese, cover and cook until just done.

MOREL, HAM AND BRIE OMELET

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.

HERB AND SUN DRIED TOMATO OMELET

Steps:

• Over medium-low heat, sauté sliced yellow onion in butter until golden brown.
• Add sliced zucchini, Sun Dried Tomatoes and fresh minced rosemary and thyme.
• Cover and cook 2 minutes.
• Season with salt and pepper.
• Beat Parmesan cheese and chopped Sun Dried Tomatoes into eggs, prepare omelet and fill with caramelized onions and tomatoes.