Best Spinach And Brie Omelet Recipes

BACON, SPINACH, AND BRIE OMELET

Steps:

• In a 10-inch skillet, cook the bacon over medium heat for 8 to 10 minutes, or until crisp. Using a slotted spoon, transfer to paper towels to drain. When cool, chop coarsely and set aside. Pour out the fat, leaving just a thin film in the bottom of the hot skillet. Add the spinach and cook, stirring, for about 45 seconds, or until wilted. Using tongs, transfer the spinach to a small bowl. Add a pinch of salt and a grinding of pepper to the spinach. Place the Brie in a separate small bowl. Break the eggs into a medium bowl and add the water. Stir with a flat whisk, spiral whisk, or a fork just until blended. Add a pinch of salt and a grinding of pepper. Heat a 7- or 8-inch omelet pan or skillet over medium heat for about 1 minute, or until hot. Add the butter and heat for 10 seconds, or until the butter foams and then begins to subside. Immediately pour the eggs into the center of the pan. They should sizzle on contact. Cook for about 10 seconds, or until the bottom is just set. Using a flat-edged rubber or silicone spatula, pull the set edges from the sides of the pan toward the center and tilt the pan to allow the unset egg to run toward the sides of the pan. Cook for 1 to 2 minutes, until the eggs are soft set. Sprinkle the bacon on top of the eggs. Place the Brie slices down the center of the eggs. Use tongs or a fork to put the spinach on top of the cheese. Remove the pan from the heat. Using a flat-edged rubber or silicone spatula, turn the one-third of the omelet nearest the handle over the filling in the center. Holding the pan by the handle, tilt the pan. With the edge of the spatula guide the omelet as it rolls out onto a plate, forming a seam-side-down envelope. Serve at once.

SPINACH AND BRIE OMELET

Steps:

• Wash the spinach in plenty of cold water at least twice to get rid of any grit or sand. The easiest way is to swish it around in a bowlful of cold water and lift it out. If there's grit in the bottom of the bowl, change the water and repeat the process. You can leave on the stems if you're using baby spinach. Otherwise, tear off the stems at the base of the large, crinkly leaves and discard.
• Steam the spinach by tossing it with a little water in a skillet over high heat. Alternatively, microwave it for 1 minute.
• Cool the spinach by running it under cold water, and drain it well in a colander. Give it a couple of good squeezes with your hands to get rid of as much liquid as possible. Using a sharp knife, roughly chop the spinach into 1/2-inch pieces.
• Using a whisk or a fork, beat the eggs with some salt and pepper in a small bowl until frothy.
• Heat the butter in an 8-inch nonstick skillet over medium heat. Add 1/3 cup of the spinach and sauté for 1 minute, or until very hot.
• Pour the eggs into the pan, tilting the pan to evenly distribute the eggs over the spinach. Let the eggs cook and set for about 5 seconds.
• Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan. After about 30 seconds, or when the eggs look cooked but are still moist, arrange the Brie slices on half of the omelet. The cheese is soft and will melt quickly.
• Using the spatula, fold the omelet in half. Cook the omelet for another 10 seconds. Slide the omelet from the pan onto a serving plate.