Crab and Brie Omelet

*Post by Angela.

It's pretty fascinating how people's tastes can evolve (and devolve!) over the course of their lives. Growing up, I hated eggs, in any and every form. I couldn't even stand the smell of them. Once I got to college and ate regularly in the dorm cafeteria, I grudgingly included scrambled eggs into my eating repertoire. And once I started cooking, I learned the joys of poached and fried eggs. Now, all I have to do is see the word "egg" on a menu, and I'm in like Flynn. And eggs can serve as a delicious canvas for a variety of different flavors. After a busy weekend, today I started my lazy Sunday off with a sumptuous but simple breakfast - a crab and brie omelet.

List of ingredients:

• 3 large eggs
• 1/2 tbsp cold water
• Dash of cream
• Pinch of salt
• Pinch of coarse ground black pepper
• 1 tbsp butter
• 4 oz crabmeat, picked over
• 1/4 bunch minced green onions, white and light green parts only
• 3 oz brie, rind removed and cut into small cubes

First, I mixed together the crabmeat, the minced green onions (reserving a tiny little bit for garnish), and brie. I also preheated the oven to about 400 degrees.

 

In a separate container, I whisked together the eggs, cold water, cream, salt and pepper (the cold water and cream makes the egg cook up fluffier). I melted 1 tbsp of butter in my omelet pan over medium high heat, then poured the egg mixture into the pan and cooked it until almost set, tilting pan and lifting egg mixture with a spatula to allow the uncooked egg to run underneath.

When the omelet was almost set, I took it off the heat, and spooned the crab mixture over the omelet.

I stuck the pan in the oven for about 6-8 minutes, until the cheese had completely melted, then took it out of the oven and folded the omelet in half. I slid the omelet onto my plate and garnished it with the reserved green onions. I'm sure glad I grew out of my childhood aversion to eggs - they are genius, and the perfect backdrop for this luxious, filling meal.