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Rolled Ham and Brie Omelette

Rolled Ham and Brie Omelette
Omelettes are a snap to prepare in a specially designed rolled omelette pan. Its rectangular shape and high sides facilitiate rolling, producing an evenly shaped cylindrical omelette.

Ingredients:

  • 2 eggs
  • 1 1/2 tsp. Dijon mustard
  • 1 Tbs. chopped fresh chives
  • Salt and freshly ground pepper, to taste
  • 1/2 Tbs. unsalted butter
  • 2 thin slices Virginia ham
  • 1 thick slice Brie

Directions:

In a small bowl, whisk together the eggs, mustard, chives, salt and pepper.

In a rolled omelette pan over medium heat, melt the butter. Add the egg mixture and cook until set, using a wooden spatula to lift the edges of the cooked eggs so the uncooked eggs flow underneath, 2 to 3 minutes.

Lay the ham over the eggs, and lay the Brie at the end of the pan opposite from the handle. Hold the pan over a plate. Using the spatula, roll the omelette away from you, enclosing the filling, then roll the omelette over itself and out onto the plate. Serve immediately.
Serves 1.
Williams-Sonoma Kitchen.