Smoked Brie Wedge, Bacon & Mushroom Omelet

This omelet is perfect for a special brunch. The creamy smoked flavor of the brie cheese and the salty bacon are just perfect together!

• Ready In: 15 mins
• Serves: 4
• Yields: 4 omelets

Ingredients

• 12  large eggs
• 2  tablespoons milk
• 1 1⁄2 tablespoons unsalted butter or 1 1⁄2 tablespoons  vegetable oil
• 12  slices crisp bacon
• 1  cup  wild mushroom, sliced and cooked
• 1  wedge of alouette smoked baby  brie cheese

Directions

1. Crack the eggs into a bowl, add the milk, and beat them well.
2. Melt the butter in a 6-inch nonstick pan over medium heat.
3. Pour the eggs into the pan, scramble slightly. Allow the eggs to coat the pan and cook evenly.
4. Crumble the bacon into the eggs, add the mushrooms and 2 slices of Alouette Smoked Brie.
5. Let cook for 1 minute.
6. Using a spatula carefully fold omelet in half.
7. Top omelet with 2 slices of Alouette Baby Brie Smoked Wedge.
8. Gently slide omelet onto plate and serve immediately.
9. Repeat for remaining omelets.