There are more options when picking out eggs than when picking out an expensive new car. It intimidates me, it’s maddening! I was recently given a helpful Wake Up Call that has made me less angsty about eggs and I’m going to share. Only two things matter. Are they organic and are they free range? All that other crap is crap. Whew, now that that’s settled and we’ve responsibility purchased our eggs, let’s cook. We’re going to whisk up the fluffiest, puffiest omelet you’ve ever seen. It’s like the limousine of omelets, the outside is haughty and impressive but the mystery behind what’s inside is equally as alluring. Let’s get crackin’! (I had to do it)
- Heat it up - Place a non-stick pan over medium heat (lovin’ my Abbio!).
- Whisk it real good - Grab your eggs and two small bowls. Crack each egg on the counter and separate the whites from the yolks into the two separate bowls. Season the whites with a pinch of salt. Find your whisk and whisk the whites until they’re foamy (like the top of your latte). Add yolks into the whites and whisk to combine.
- Building the omelet - Melt the butter in your non-stick pan and add eggs. Thinly slice the brie. As the eggs begin to set up, lay your brie on the eggs, covering only half of the pan (because we’re going to fold it over later). Dollop the jam over the brie. Cover the pan with a plate or lid and reduce heat to low.
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.