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Brie Puffy Omelet

Have you ever seen such a puffy, pillowy pile of egg?  But maybe you’re feelin’ a little egg-ed out lately? Well, this omelet will blow your mind,  it’s so bomb, I think I’ll call it a bombelet.

Just under 15 minutes
1 Hot-tip
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)

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must-have

eggs
3
brie
about 2 ounces
jam (any kind . . . sweet, hot, whatever you’ve got!)
about 3 tablespoons
mustard
1 teaspoon
asparagus stalks
2
radicchio
½ cup
frisee
1 cup

staples

salt
butter
1 tablespoon
vinegar (the lighter the better)
1 teaspoon
oil
1 tablespoon

totally optional

cheddar, parm, etc. (in place of brie)

Preparation

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.
Get your greens on
Grab a bowl and we’ll build our salad. To make a vinaigrette, combine the oil, vinegar, and mustard with a good pinch of salt and whisk to combine. Using a peeler, hold the bottom of the asparagus and shave long ribbons, adding them to the bowl of dressing. Cut the asparagus tops off and toss them in the bowl. Reserve the bottoms for stocks and soups. Shred the radicchio and the frisee and add them to the salad bowl. Season with salt and toss to coat.
Finish the omelet
Back to the omelet, remove the lid from the pan. Flip the naked half of the omelet onto the brie and jam half. Turn up the heat and re-cover to finish steaming for about a minute.
Plate it up
Grab a plate! Remove the lid from the pan. Stick with me here . . . take your hand and grab the pan handle palm side up (low five the pan handle), take the plate in your other hand. Tip the pan toward the plate and let the omelet roll out onto the plate, folding over itself. Well done! Add a pile of salad to your plate and gobble it up!
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