Brie and Pancetta Omelet

TinyArtist

Brie and Pancetta Omelet

2-3 eggs
1 Tbs (15 ml) water
Salt and freshly ground pepper to taste
2 slices pancetta or smoked bacon, 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 lift 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.