Crab & Brie Omelet (Treasure Trove #12)

"We have some definite themes goin on here as I wind down entering my treasure trove of long-lost & newly found recipes. Here's another breakfast dish using Brie that seems to warrant a spec brunch occasion for 4 in my book. Times were estimated. Enjoy!"
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Outta Here photo by Outta Here
photo by Baby Kato photo by Baby Kato
Ready In:
20mins
Ingredients:
8
Yields:
4 Omelet Servings
Serves:
4
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ingredients

  • 6 large eggs
  • 1 tablespoon cold water
  • 14 teaspoon salt
  • 14 teaspoon black pepper
  • 4 tablespoons butter (1/2 stick)
  • 8 ounces crabmeat (fresh or canned, cleaned of all debris & divided in half)
  • 4 green onions (thinly sliced & divited in half)
  • 6 ounces brie cheese (rind removed, cut in sml pieces & divided in half)
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directions

  • Preheat broiler.
  • Whisk 1st 4 ingredients in lrg bowl to blend. Melt 1 tbsp butter in 10-in flame-proof non-stick omelette pan over med-high heat.
  • Pour 1/2 of egg mixture into pan & cook till almost set, tilting pan & lifting egg mixture w/rubber spatula to allow uncooked portion to run underneath (about 1-2 min).
  • Spoon 1/2 of crab over rt half of omelet. Sprinkle 1/2 of green onions & 1/2 of cheese over crab. Season w/salt & pepper.
  • Place pan under broiler til cheese begins to melt & egg is almost cooked (about 15-20 seconds).
  • Fold lt side of omelet over filling. Slide omelet onto plate & keep warm.
  • Wipe pan w/paper towel & repeat Steps 3-6 w/rest of ingredients, forming 2 omelets. Serve omelets immediately.

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Reviews

  1. Love both brie and crab so when we had some left over this was a no-brainer, and as all of your recipes this was also a winner. Mine didn't turn out as pretty as yours, but oh my the taste did NOT disappoint. Pretty easy too (except for the folding and that's all on me) so glad I found this
     
  2. What a treat! Two of our favorites in one omelet. I used fresh crab meat. I think this will become a holiday tradition. (We do a lot of seafood at Christmastime). Easy and still fancy enough for our Saturday before Christmas supper (after a day out walking around and NOT shopping :) )
     
  3. Another wonderful omelet twissis. We enjoyed this tasty dish very much. I used a good quality canned crab, I can't wait to try this with fresh crab. I didn't have any green onions so I substituted with thinly sliced vadalia onions. This was quick and easy to make, with great flavour and textures. Thanks for sharing.
     
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Tweaks

  1. Just some minor changes, used cream instead of water and added some finely grated parm cheese, doesn't really effect the taste, but might have effected my ability to fold -
     

RECIPE SUBMITTED BY

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
 
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