French Brie Omelets
When serving this tapas-style, either cut it into slices or serve it with a knife and serving utensil.
SERVES 1 TO 4
Break eggs into a small, metal bowl and whisk with the water, salt, and pepper. Add the tarragon and whisk to combine.
Melt the butter in a nonstick 6-inch sauté pan over medium-high heat. Sauté the ham in it briefly, then add the egg mixture.
Cook the omelet about 3 minutes, until it looks set, then flip it over (with the aid of a heat-resistant spatula if necessary) and cook 1 more minute.
Place the brie pieces on top of the omelet, fold the omelet over in half, and leave in the pan with the heat on low for 30 seconds to melt the brie.
Turn onto a plate and sprinkle with chives. Serve immediately.
Classic Omelet . . . . . . . . . . . . . . . . . . . . . . . .
The classic French omelet is made without filling. It is not folded in half, but in thirds to make the shape of a cigar. A simple garnish of chives is all it needs.
