Crab and Brie Omelette is the ultimate omelette. And it only takes about 90 seconds to make. There are two key components to a great omelette. First, have your handful of ingredients ready and the oven preheated. Second, use a nonstick omelette pan. You can always tell good cooks by how they make omelettes. Overcooked eggs are a major faux pas. Fast and fluffy – that’s the rule.
Makes 4 omelettes
Facts per Serving
Calories: 731 Fat, Total: 52g Carbohydrates, Total: 3g
Cholesterol: 867mg Sodium: 1190mg Protein: 59g
Fiber: 1g % Cal. from Fat: 64% % Cal. from Carbs: 2%
Recipe Courtesy of Cooking.com.
Cooking.com Tip: Making a perfectly folded omelette may take some practice, but using the right pan and spatula will prove just how simple it can be. Always use a heavy nonstick flame-proof omelette pan that releases the omelette easily and allows you to fold it without a struggle. And since metal spatulas will scratch your nonstick pan, use heat-resistant nylon spatulas to maneuver your omelettes.
- 12 large eggs
- 2 tablespoons cold water
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons (1/2 stick) butter
- 1 pound fresh crab meat, picked over
- 1 bunch green onions, thinly sliced
- 12 ounces Brie, rind removed, cut into small pieces
- 1 Preheat broiler.
- 2 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.
- 3 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.
- 4 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.
- 5 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.