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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Tried and true. One of my favorite omelets. This recipe came from an estate sale. I obtained it when I purchased the family collection from the Betts Estate in Fort Worth, Texas in 1999. Ingredients:
2 tablespoons butter |
2 tablespoons green onion |
4 eggs |
1/4 cup milk |
1/8 teaspoon pepper |
2 ounces chopped brie skin removed |
4 slices cooked bacon |
3 tablespoons coarsely toasted pecans |
Directions:
1. Melt butter in ovenproof skillet or omelet pan.
2. Saute onion until tender.
3. Combine eggs, milk and pepper.
4. Increase heat to medium then pour egg mixture until skillet.
5. Stir once and cook until edges begin to set.
6. Using fork gently pull edges of eggs away from the sides of pan.
7. Continue until most of the egg mixture is set but the surface of the omelet is slightly wet.
8. Sprinkle cheese, bacon and nuts over top of the omelet.
9. Fold in half then cut into two pieces.
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