Brieomelet Recipes

HERB AND BRIE OMELET

Steps:

• Combine the eggs, basil, parsley, thyme, milk, salt and pepper in a mixing bowl. Whisk well to combine.
• Heat small nonstick skillet over medium heat. (Skillet should be hot before pouring in egg mixture.) When skillet is hot, spray with nonstick cooking spray.
• Pour egg mixture into skillet and allow it to cook, without stirring, until egg is almost set. Place cheese slices down center of egg; fold sides of the omelet over to cover cheese. Cover pan; continue to cook an additional 1 to 2 minutes or until cheese is melted.
• Serve immediately.

BRIE OMELET

Steps:

• Add oil to a skillet over high heat.
• Remove the rind from 3 slices of Brie.
• Whisk eggs for 1 minute. While moving the skillet in a circular motion, pour the eggs in continuing motion, cook until the outside edges are firm (approximately 1 minute). Then flip the omelet to finish cooking (about 30 seconds). Place the cheese slices in the center and fold the omelet. Salt and pepper to taste.
• Try this recipe with Camembert as well.

BRACIOLE

Steps:

• Flatten steak to 1/2-in. thickness. Rub with 1 tablespoon oil. Combine the bread crumbs, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string. , In a Dutch oven, brown meat in remaining oil on all sides. Add onion and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until meat is tender. , Remove meat from sauce and discard string. Cut into thin slices; serve with sauce and If desired, spaghetti and additional grated Parmesan cheese and minced fresh parsley.

APPLE-BRIE OMELET

Steps:

• Melt 1 tablespoon butter in sauté pan.
• Sauté apple slices until just turning soft.
• Beat together eggs, cream or milk, and salt & pepper until blended but not frothy.
• Melt remaining butter in omelet pan over high heat until foam begins to recede but before beginning to color.
• Pour in egg mixture and prepare omelet, stirring lightly, but allowing it to set on the bottom.
• Fill with sautéed apples and Brie.
• Fold or roll and slide out of pan onto a heated plate.

BACON, SPINACH, AND BRIE OMELET

Steps:

• In a 10-inch skillet, cook the bacon over medium heat for 8 to 10 minutes, or until crisp. Using a slotted spoon, transfer to paper towels to drain. When cool, chop coarsely and set aside. Pour out the fat, leaving just a thin film in the bottom of the hot skillet. Add the spinach and cook, stirring, for about 45 seconds, or until wilted. Using tongs, transfer the spinach to a small bowl. Add a pinch of salt and a grinding of pepper to the spinach. Place the Brie in a separate small bowl. Break the eggs into a medium bowl and add the water. Stir with a flat whisk, spiral whisk, or a fork just until blended. Add a pinch of salt and a grinding of pepper. Heat a 7- or 8-inch omelet pan or skillet over medium heat for about 1 minute, or until hot. Add the butter and heat for 10 seconds, or until the butter foams and then begins to subside. Immediately pour the eggs into the center of the pan. They should sizzle on contact. Cook for about 10 seconds, or until the bottom is just set. Using a flat-edged rubber or silicone spatula, pull the set edges from the sides of the pan toward the center and tilt the pan to allow the unset egg to run toward the sides of the pan. Cook for 1 to 2 minutes, until the eggs are soft set. Sprinkle the bacon on top of the eggs. Place the Brie slices down the center of the eggs. Use tongs or a fork to put the spinach on top of the cheese. Remove the pan from the heat. Using a flat-edged rubber or silicone spatula, turn the one-third of the omelet nearest the handle over the filling in the center. Holding the pan by the handle, tilt the pan. With the edge of the spatula guide the omelet as it rolls out onto a plate, forming a seam-side-down envelope. Serve at once.