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.
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.
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