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.