Description
Blackberries are an elegant, sweet-savory complement to mild brie cheese in this easy omelet. To make a fluffy omelet that doesn't stick, be sure to start off with a sizzling hot pan. Add a hint of honey for extra flavor, or leave it out if you prefer.
- 4 large eggs
- 3 Tablespoons water or whole milk
- 1/8 Tsp. salt
- 1/8 Tsp. black pepper
- 4 Teaspoons butter
- 4 Ounces Brie, rind trimmed, cut into cubes
- 1 Package (6 ounces) Driscoll's Blackberries
- 4 – 8 teaspoons honey, optional
-
PREHEAT an 8-inch non-stick skillet to high heat.
-
CUT blackberries in half crosswise.
-
SET ASIDE blackberries.
-
CRACK 4 large eggs into a medium bowl and WHISK thoroughly.
-
ADD 3 tablespoons water or whole milk.
-
ADD 1/8 teaspoon salt and ADD 1/8 teaspoon black pepper.
-
WHISK to combine and SET ASIDE egg mixture.
-
ADD 1 teaspoon butter to skillet and SWIRL to COAT bottom and sides of pan.
-
POUR about 1/4 cup of egg mixture into skillet and SWIRL to COAT bottom of pan.
-
WAIT for egg mixture to begin to bubble.
-
TILT pan to allow uncooked egg to move evenly over bottom of pan.
-
CONTINUE cooking and TILTING pan until eggs are set.
-
REDUCE heat to low.
-
PLACE a quarter of chopped Brie onto one side of omelet.
-
PLACE a quarter of sliced blackberries over Brie.
-
DRIZZLE 1 – 2 teaspoons honey (if using) over blackberries.
-
FOLD omelet in half over blackberries.
-
SLIDE or LIFT omelet onto a plate.
-
REPEAT with remaining ingredients to make a total of four omelets.
-
SERVE warm.
Lighten Up Tip
Replace eggs with cholesterol-free egg product and reduce Brie to 1/2 ounce per serving.
Calories | 219 | |
---|---|---|
Total Fat | 16.84 g | |
Saturated Fat | 8.91 g | |
Cholesterol | 249.95 mg | |
Sodium | 322 mg | |
Total Carbohydrates | 4.64 g | |
Dietary Fiber | 2.27 g | |
Protein | 12.81 g |