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Chef Don's
Favorite Vegetarian Recipes
Brie and Asparagus Omelet
Yield 1 Omelet
2
Large Eggs
2 Tbsp. Milk
Salt
and Pepper to taste
1 Tbsp. Unsalted Butter
2-3 Asparagus Spears, blanched & chopped
2 oz. Brie, cut into small pieces
Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk.
Set
a plate by the stove. Heat a small (about 6 inches) seasoned omelet pan
or non-stick skillet over medium-high heat. When the pan is warm, add
the butter, it should sizzle gently. Swirl the pan to distribute the
butter as it melts. When the butter stops sizzling and the foam
subsides add the eggs. Pause to let the eggs heat slightly and then
stir vigorously, with a heatproof spatula, making sure you include the
sides of the egg mixture occasionally so the omelet cooks evenly. Once
the eggs are just set, bang the pan gently on the burner to release the
omelet from the pan. Check to see that it is not sticking to the sides
or bottom of the pan, if so release the omelet with a heat proof
spatula. Add the asparagus and brie. Hold the pan at a 45-degree angle
to the stove and carefully fold the omelet like a business letter. Cook
just until the desired degree of doneness lifting the pan or reducing
the heat to prevent browning. A classic omelet doesn't have any
browning on it. Transfer to a warm plate and serve.
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