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MOREL, HAM & BRIE OMELETTE

Here is Michigan, we are just a couple weeks away from the beginning of that wonderful time of year when one hunts in damp and muddy woods, sandy soils, abandoned orchards, and recently burned patches of forests to rustle up a delicious and profitable harvest of the smokey grey-black to gold-ivory forest treats...morels! A good year can see harvests late into August, with a steady rainfall. So to whet your appetite, here is the first of three recipes dedicated to the Michigan Morsels! Let's start with Breakfast!

4 Tablespoons (1/2 stick) Butter
1 Three Ounce Slice Smoked Ham (about 1/2 inch thick), cut until 1/2 inch cubes
6 Ounces Fresh Morels, trimmed, cut into 1/4 inch slices
6 Large Eggs
2 Ounces Ripe Brie Cheese, cut into small pieces.

Melt 2 tablespoons butter in large non-stick skillet over medium-high heat. Add ham; saute 3 minutes. add morels; saute until tender, about 5 minutes. season with salt and pepper. Remove from heat. Whisk 3 eggs in bowl. season with salt and pepper. Melt 1 tablespoon butter in 7 - to 8-inch non-stick skillet over medium heat. Pour eggs into skillet; stir with rubber spatula until eggs begin to set, about 1 minute. Sprinkle half of morel mixture and half of Brie over eggs. Cook until eggs are softly set, titling skillet to cook eggs evenly, about 2 minutes longer. Fold omelet in half; transfer to plate. Repeat with remaining ingredients. Makes 2 omelettes.


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