| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Fruits | Cheese/eggs | 2 | Servings | |
INGREDIENTS
| 2 | tb | Butter |
| 2 | tb | Chopped green onion |
| 4 | Eggs | |
| 1/4 | c | Milk |
| 3/4 | ts | Pepper |
| 2 | oz | Chopped brie, skin removed |
| 4 | sl | Bacon, cooked and crumbled |
| 3 | tb | Chopped toasted pecans |
| Fresh fruit if desired |
INSTRUCTIONS
Melt butter in a 10-inch ovenproof skillet or omelet pan, tilting pan to coat bottom and sides. Saute onion until tender, about 3 minutes. Combine eggs, milk and pepper. Increase heat to medium to high. Pour egg mixture into skillet. Stir once nad cook until edges begin to set. using a fork, gently pull the edges of the eggs away from the sides of the pan so that the uncooked portion flows under the cooked edges. Continue until most of the egg mixture is set but the surface of the omelet is slightly wet. Sprinkle cheese, bacon and nuts over the top of the omelet. Fold in half; cut into two pieces. Garnish with fresh fruit. Serve immediately. Posted to MealMaster Recipes List, Digest #150 Date: Thu, 30 May 1996 11:59:11 -0600 From: Arlene Schiffman <arlenes@holly.colostate.edu>
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