| 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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