Sometimes when I have a really great dish at a restaurant, I try to recreate it at home, just to see how I do (last time was this one, based on a really terrific dish at Minetta Tavern). Usually it’s within a few days of whatever delicious meal inspired me, but this time I was feeling a little crazy.
I made this the same DAY that I ordered it for brunch (those of you on Twitter may remember it here).
And it was terrific for dinner too. I love crab, but a lot of the crab dishes in Houston come slathered in mayonnaise, which I can usually do without. But melted, creamy brie surrounded by perfectly cooked eggs?
Good enough to eat twice a day, apparently.
Crab and Brie Omelet
3 large eggs
1 tablespoons cold water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoons olive oil
4 ounces fresh crab meat, picked over
5 chives, cut up
4 ounces Brie, sliced into small pieces
Preheat broiler to 450 degrees.
Whisk eggs, salt, pepper and water in large bowl to blend. Melt 1 tablespoon olive oil on 10-inch nonstick omelet pan over medium heat. Pour the egg mixture into the pan and cook until almost set, tilting pan and lifting egg mixture with rubber spatula to allow uncooked portion to run underneath, about 1 minute.
Spoon the crab over the right half of the omelet, and place the cheese over the crab. Season with salt and pepper. Place pan under broiler until cheese begins to melt and egg is almost cooked, about 60 seconds.
Fold left side of omelet over the filling. Slide omelet onto a plate and serve immediately.