Recipes & Ideas

Berries in an omelet are unexpected, but the result is an elegant sweet-savory combination with mild brie cheese. To make a fluffy omelet that doesn't stick to the pan, be sure the pan is sizzling hot before putting in the butter and eggs.

INGREDIENTS

1 package (6 ounces) Driscoll's Blackberries
4 large eggs
3 tablespoons water or milk
1/8 teaspoons salt
1/8 teaspoons ground black pepper
4 teaspoons butter
4 ounces brie, rind trimmed, cut into cubes
2 tablespoons honey, optional

Instructions

Cut blackberries in half crosswise and set aside.
Beat eggs, water, salt and pepper together in a large bowl.
Heat an 8-inch non-stick skillet over medium-high heat.
Add 1 teaspoon butter and coat bottom of pan.
Pour one-fourth egg mixtures into pan.
When egg starts to bubble, push towards center with a spatula, and tilt pan to allow uncooked portion to run underneath. Continue around edges until eggs are set.
Reduce heat to low.
Place one-fourth each cheese and blackberries on half the omelet. Drizzle with about 2 teaspoons honey if desired.
Fold omelet over and turn out onto plate. Repeat with remaining ingredients to make four omelets.
Serve warm.