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Post by Loupy on Jun 23, 2015 21:34:27 GMT -7
Asparagus, Brie and Smoked Salmon OmeletFrom: Heather @ www.girlichef.com/This tender omelet stuffed with smoked salmon, slender asparagus, creamy brie and ripe cherry tomatoes makes the perfect brunch for one (or more).Prep Time: 5 minutes Cook Time: 5 minutes Serves 1Ingredients 2 large eggs 2 teaspoons heavy cream big pinch of sea salt big pinch of ground white pepper 1/2 tablespoon unsalted butter 2 ounces hot smoked salmon, flaked 1 ounce brie cheese, sliced 4 thin asparagus spears, cooked and trimmed 3 cherry or grape tomatoes, quartered
Instructions Omelets are done in a matter of minutes, so be sure to have all of your ingredients prepared and set out next to the stove when you're ready to make yours. Beat the eggs, heavy cream, salt and pepper together in a small bowl. Set a 6-inch nonstick skillet over medium-high heat and add the butter. Once the butter has completely melted and you can see small bubbles in it, pour in the egg mixture. Stir and swirl the eggs around, then let sit, lifting the edges (a Le Creuset Revolution Bi-Material Saute Spoon works nicely here) to allow the uncooked egg to flow under. Once the eggs are only slightly wet on top, carefully flip the omelet over. Working quickly, set the cheese onto half of the omelet, scattering the salmon, asparagus spears, and tomato over it. Turn off the heat, and fold the empty half of the omelet over the fillings. Slide the omelet onto a plate and serve immediately.
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