2 December 2021
A lot of eating and feeding goes on around this time of the year. That includes overnight guests and gathering with friends we don’t see that often. Here is an idea to glam up brunch. The good thing about an omelet is that it can be eaten for breakfast, brunch, lunch or dinner.
The U. S. Department of Agriculture reports that a large egg contains about 185 milligrams of cholesterol. About ten years ago, that number was 215. The change is attributed to the hens’ diet, breeding, and possibly other factors. If you get your eggs fresh from the farm, you are enjoying some of the best nutrition around.
Over cooking the eggs can make them rubbery. Under cooking can leave them partially raw, which could be injurious to your health. As long as there is no visible uncooked egg on top, you are good to go. You will notice that the filling is cooked first. That is because the egg mixture will cook quickly.
There are pans that are specifically designed for cooking omelets. They have sloped sides so that it is easier to work with the mixture during cooking and the finished product will slide out easily.
Apple and Brie Omelet
Ingredients
2 large apples
2 tablespoons of butter, divided
½ teaspoon ground nutmeg
4 ounces Brie cheese, sliced
8 large eggs, lightly beaten
2 green onions, thinly sliced.
Directions
Preheat the oven to 200 degrees and place a serving platter in the oven.
Peel, core and slice apples. Place in a microwave safe bowl and add 1 tablespoon of butter and the nutmeg. Cover and cook on high for 3 minutes. Alternatively, place the apples, butter and nutmeg in a skillet and saute until the apples are slightly soft. Set aside.
Melt 1 ½ teaspoons of butter in a medium, nonstick skillet over medium heat. Pour half the beaten eggs into the skillet. As the edges set, lift them and tilt the skillet so that the uncooked eggs can cook evenly.
Slide the omelet onto the warmed plate. Reserve a few apple slices and arrange the balance over the omelet. Top with cheese slices. Sprinkle with onions. Return platter to the oven.
Cook the remaining eggs in butter. When the eggs are cooked, carefully flip the second omelet on top of the first. Garnish with remaining apple slices and any extra chopped green onion.
Slice and serve.
