Brie and Pancetta Omelet

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             FOOD FUNNY
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Here's a good one from Rosemary Zwick:

In a grocery store a cashier held up a small dairy carton and yelled to
a co-worker, "How much is half-and-half?"

Without a moment's hesitation the other cashier replied, "One."

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             TODAY'S RECIPE
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You can use any bacon you have on hand for this elegant omelet, but the
milder flavor of unsmoked pancetta will give a more delicate omelet.

Brie and Pancetta Omelet

2-3 eggs 1 Tbs (15 ml) water
Salt and freshly ground pepper to taste
2 slices pancetta, chopped
1/4 cup (60 ml) Brie, cut into small pieces

Whisk the eggs, water, salt, and pepper together in a small bowl. Saute
the pancetta in an 8-inch non-stick omelet pan or skillet over moderate
heat until crisp. Remove all but about 2 teaspoons (10 ml) of the fat if
necessary. Add the egg mixture and cook without stirring until the edges
start to cook, about 30 seconds. Gently life the edges of the omelet
with a spatula, tilting the pan to allow the uncooked egg mixture to
flow underneath. Continue this procedure until the top is almost dry,
about 3 to 4 minutes. Sprinkle the brie over the omelet and fold in
half. Slide the omelet out of the pan onto a plate and serve immediately.
Serves 1.
Received on Wed May 7 19:10:45 2008