Sweet, crisp apple and slightly sour brie cheese are an irresistable pair. Here, they top a a thin, crepe-like omelette made in the French style.
Yield: makes ONE OMELETTE
- 3 eggs
- <sup>1</sup>⁄<sub>8</sub> tsp. salt
- <sup>1</sup>⁄<sub>8</sub> tsp. nutmeg
- black pepper
- <sup>1</sup>⁄<sub>4</sub> Granny Smith apple, peeled and cored, cut into thin slices
- 6 oz. Brie cheese, sliced into 1/4 inch strips
- 1 tsp. butter
- Crack two eggs into a bowl add 1 tsp of water. Beat for a minute with a fork, until frothy, and season with nutmeg, salt and pepper.
- In a non-stick omelet pan over medium-high heat, melt 1 tsp of butter, tilting the pan so that the butter coats the surface evenly. When the butter is just beginning to brown, add the egg mixture. Using a fork, stir the eggs so that they form an even layer over the bottom of the pan. When the egg mixture lightens and thickens, run the fork around the perimeter of the crepe to loosen the edges. When the egg is almost cooked but still slightly runny, use the fork to fold both sides of the omelet in. Place a plate underneath the outer edge of the pan and tilt the pan until the folded omelet slides onto the plate. Top with half of the slices of brie and half of the apples. Serve warm.
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