Pancetta, Rosemary & Brie Omelet
Prep time: 15 minutes 
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Clarified butter | 6 oz | 1 1/2 c |
3 c | 4 1/2 c |
| Safest Choice™ pasteurized shell eggs, beaten | 24 ea | 48 ea | 96 ea | 144 ea |
| Water | 1/4 c |
1/2 c | 1 c | 1 1/2 c |
| Salt | 1 pinch | 1/2 tsp | 1 tsp | 1 1/2 tsp |
| Pepper | 1 pinch | 1/2 tsp | 1 tsp | 1 1/2 tsp |
| Pancetta | 1 1/2 lb | 3 lb | 6 lb | 9 lb |
| Rosemary - fresh (removed from stem) | 1 oz | 2 oz | 4 oz | 6 oz |
| Brie | 18 oz | 2 1/4 lb | 4 1/2 lb | 6 3/4 lb |
Method of Preparation
1. Preheat omelet pan with clarified butter over medium heat.
2. Whisk the eggs, water, salt & pepper together until froth forms on top.
3. Add pancetta and rosemary to omelet pan and sauté. Then add 5 ounces of egg mixture, working the edges with a spatula.
4. Shake pan and lift the edges until all liquid has run underneath.
5. Flip omelet or roll in the pan, then add the brie.
6. Serve immediately.
Chef Notes
Serve with marinated melon salad.
Recipe Nutrition Info
Appropriate for: Regular; Carb Controlled
Serving: One, two-egg omelet
