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Rolled omelet

March 05, 2006

12 large eggs

1/4 cup whole milk, divided use

1 teaspoon salt, divided use

1/2 teaspoon pepper

1/4 cup clarified butter or canola oil

To prepare each omelet, whisk 3 eggs and 1 tablespoon of milk together and season with about 1/4 teaspoon salt and 1/8 teaspoon pepper.

Heat a nonstick omelet pan over medium-high heat and heat 1 tablespoon of the butter or oil until almost smoking, tilting the pan to coat the entire surface of the pan.

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Pour the egg mixture into the pan and scramble it with a heatproof rubber spatula or a wooden spoon. Move the pan and utensil at the same time until the egg mixture has coagulated slightly, about 15 to 20 seconds. Smooth out the eggs into an even layer by spreading with a wooden spoon or shaking the pan. Add desired garnish (if using the mushroom, leek and Brie filling, add 1 1/2 tablespoons of the prepared filling down the center of the omelet and top with about 2 teaspoons of Brie.) Let the egg mixture nearly finish cooking without stirring, 45 seconds to 1 minute. Tilt the pan and slide the spatula around the lip of the pan under the omelet to be sure it is not sticking. Slide the omelet to the front of the pan and use a fork or a wooden spoon to fold it inside to the center.

Turn the pan upside down, rolling the omelet onto the plate. The finished omelet should be oval-shaped.

Serves 4.



Nutrition information per omelet: 270 calories, 19 g protein, 3 g carbohydrates, 5 g fat, 780 mg sodium, 640 mg cholesterol, 0 g fiber.

Mushroom, Leek and Brie Filling



1 1/2 teaspoons extra-virgin olive oil

1/2 cup coarsely chopped mushrooms

1/2 cup sliced leeks

1/2 teaspoon minced garlic

1 tablespoon Madeira wine

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 1/2 ounces Brie cheese

shimmers. Add the mushrooms to the pan and saut until lightly caramelized, 2 to 3 minutes. Add the leeks to the pan and reduce the heat to medium. Saut the leeks until they are light golden-brown, 3 to 4 minutes. Add the garlic and cook for 1 minute.

Deglaze the pan with the Madeira and reduce until nearly dry, about 1 minute. Season the mixture with salt and pepper. Use filling inside omelets and top with Brie as directed in omelet recipe.

Serves 4.



Nutrition information per 2.5-ounce serving: 60 calories, 3 g protein, 3 g carbohydrates, 4 g fat, 220 mg sodium, 10 mg cholesterol, less than 1 g fiber.

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