Morel, Ham and Brie Omelet

This makes a simple dish, perfect for a Sunday brunch. There's something about the time-honored tradition of eggs and mushrooms that seems particularly suited to a chilly Spring weekend. They're also great for a light lunch.

Ingredients:

4 tablespoons butter
1 3-ounce slice of smoked ham, about ½ inch thick, cut into cubes
6 ounces of fresh Morel mushrooms, trimmed and cut into ¼ inch slices
6 large eggs (room temperature)
2 ounces Brie cheese, cut into small pieces

Preparation:
Melt half of the butter in a large skillet over medium to medium-high heat. Add the ham and sauté for about 3 minutes. Add the Morels and sauté until tender, which should take about 5 minutes. Season with salt and pepper and remove from the heat.
Whisk 3 eggs in a bowl and season with salt and pepper.
Melt 1 tablespoon of butter in an 8-inch non-stick skillet over medium heat. Pour the eggs into the skillet and stir gently with a rubber spatula until the eggs begin to set, in about 1 minute. Sprinkle half of the Morel mixture and half of the Brie over the eggs and cook until they are softly set. Tilt the skillet to cook the eggs evenly, for another 2 minutes or so.
Fold the omelet in half and transfer it to a heated plate. Repeat with the remaining ingredients. Makes two delicious omelets.

Directions:
This makes a simple dish, perfect for a Sunday brunch. There's something about the time-honored tradition of eggs and mushrooms that seems particularly suited to a chilly Spring weekend. They're also great for a light lunch.

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Morel, Ham and Brie Omelet

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