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Crab & Brie Omelet (Treasure Trove #12)

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“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!”
READY IN:
20mins
SERVES:
4
YIELD:
4 Omelet Servings
UNITS:
US

Ingredients Nutrition

  • 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)

Directions

  1. Preheat broiler.
  2. 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.
  3. 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).
  4. 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.
  5. Place pan under broiler til cheese begins to melt & egg is almost cooked (about 15-20 seconds).
  6. Fold lt side of omelet over filling. Slide omelet onto plate & keep warm.
  7. Wipe pan w/paper towel & repeat Steps 3-6 w/rest of ingredients, forming 2 omelets. Serve omelets immediately.

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