Saturday, June 7, 2008

Apple & Brie omelette

Apple and Brie omelette
serves 4

2 apples, peeled, cored and thinly sliced
25g/1oz butter
8 eggs
50ml/2fl oz single cream
100g/4oz Brie cheese, crumbled
salt and freshly ground
black pepper

• Sauté the apple in half the butter over a medium heat. Beat together the eggs, cream and salt and pepper until blended but not frothy.
• Melt the remaining butter in a frying pan over a high heat until the foam begins to recede. Pour in the egg mixture. Cook the omelette, beating to lighten but allowing to set on the bottom. Fill with sautéed apples and Brie. Fold or roll, and slide out of the pan onto a heated plate. Serve.

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