3 large eggs
1 tablespoon unsalted butter
6 ounces Brie, the rind discarded and cheese cut into bits and softened
4 slices of lean bacon, cooked until crisp, drained and crumbled
1/3 cup sliced seedless green grapes

Directions:
In a bowl, beat the eggs lightly with salt and pepper to taste. In an 8 inch non stick skillet or omelet pan, heat the butter over moderately high heat until the foam subsides and in it cook the eggs, stirring for 10 seconds.

Reduce the heat to moderate and cook the eggs, lifting the cooked portion and letting the uncooked eggs flow underneath, until they are just set but still soft and moist. Scatter the brie over the eggs and sprinkle the bacon and the grapes on top.

Fold the omelet over, slide it onto a heated plate, halve it and serve immediately.

Serves 2.

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