Serves: Makes 1 omelet
- 2 slices bacon
- 3⁄4 cup lightly packed torn spinach leaves
- Coarse salt and freshly ground black pepper
- 1-inch square Brie cheese, including the rind, cut into 1⁄8-inch-thick slices
- 2 or 3 large eggs
- 1 tablespoon water
- 1 tablespoon unsalted butter
Procedures:A tablespoon of water is added to the beaten eggs because once they hit the heat, the water will be converted to steam, giving the eggs an extra lift for a fluffier omelet. Read the entire recipe before beginning, make sure all of the ingredients are ready, and have a plate nearby to catch the omelet as it rolls out of the pan. To serve two, double the recipe and use a 9- to 10-inch pan.
In a 10-inch skillet, cook the bacon over medium heat for 8 to 10 minutes, or until crisp. Using a slotted spoon, transfer to paper towels to drain. When cool, chop coarsely and set aside.
Pour out the fat, leaving just a thin film in the bottom of the hot skillet. Add the spinach and cook, stirring, for about 45 seconds, or until wilted. Using tongs, transfer the spinach to a small bowl. Add a pinch of salt and a grinding of pepper to the spinach. Place the Brie in a separate small bowl.
Break the eggs into a medium bowl and add the water. Stir with a flat whisk, spiral whisk, or a fork just until blended. Add a pinch of salt and a grinding of pepper.
Heat a 7- or 8-inch omelet pan or skillet over medium heat for about 1 minute, or until hot. Add the butter and heat for 10 seconds, or until the butter foams and then begins to subside. Immediately pour the eggs into the center of the pan. They should sizzle on contact. Cook for about 10 seconds, or until the bottom is just set. Using a flat-edged rubber or silicone spatula, pull the set edges from the sides of the pan toward the center and tilt the pan to allow the unset egg to run toward the sides of the pan. Cook for 1 to 2 minutes, until the eggs are soft set.
Sprinkle the bacon on top of the eggs. Place the Brie slices down the center of the eggs. Use tongs or a fork to put the spinach on top of the cheese.
Remove the pan from the heat. Using a flat-edged rubber or silicone spatula, turn the one-third of the omelet nearest the handle over the filling in the center. Holding the pan by the handle, tilt the pan. With the edge of the spatula guide the omelet as it rolls out onto a plate, forming a seam-side-down envelope. Serve at once.