- 2
- 10 mins
- 20 mins
Ingredients
- 4 large eggs
- 2 tablespoons water
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon unsalted butter
- 1 tablespoon canola oil
- 2 ounces Baby Bella mushrooms, thinly sliced (about 1 cup)
- 2 ounces Brie cheese, rind trimmed off and cut into small bits
- 2 ounces prosciutto or parma ham, fat trimmed and diced (may use bacon or ham)
- 1 tablespoon thinly sliced scallion top
- 4 fresh strawberries, optional, as garnish
Preparation
Step 1
1. arrange the oven rack in the highest position and preheat the broiler.
2. Put the eggs, water, salt, and pepper in a bowl and whisk until frothy.
3. Melt the butter and oil together in the skillet over medium high heat, add the mushrooms and cook for about 2 minutes, just until slightly tender.
4. Pour in the egg mixture and let sit until the bottom starts to cook. Using a rubber spatula, slowly push the cooked egg from one side of the skillet to the other, allowing the raw egg to reach the bottom and cook; this creates fluffiness and keeps the bottom from burning.
5. When the omelet is cooked on the bottom and the top is still runny, place the skillet just under the broiler with the oven door open and the handle sticking out. Broil until the omelet rises and browns lightly, just about 1 minute.
6. Scatter the brie cheese and diced prosciutto over the omelet, then sprinkle with the scallion. Broil again to warm the topping, about 30 seconds
7. Cut the omelet in half and place on 2 plates garnished with a couple of fresh strawberries.
Healthful Hints
Eggbeaters or egg whites may be used in place of whole eggs, and low fat cream cheese may be used in place of the Brie.