French toast recipes
for breakfast or brunch. Try one of our omelet recipes or egg recipes.
Crab and Brie Omelette
12 large eggs
2 tablespoons cold water
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 tablespoons butter
1 pound fresh crab meat
1 bunch green onions, thin sliced
12 ounces Brie, rind removed, cut in small pieces
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 - have 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, but hot, not
brown, rubbery and over-cooked.