Lobster & Brie OmeletteFrom Another Broken EggMakes 1 servingIngredients: 1 Tbsp. Canola Oil 3 Large eggs whisked 2 oz. Cream Cheese whipped 4 ¼ oz. slices Brie Cheese ½ Tsp. Garlic, minced 1 Tsp. Parsley chopped 1 oz. Champagne ¼ Cup Lobster meat, cooked and diced 3 oz. Butter salted 1 Tbsp. Tomatoes diced ½ Cup Green Onions, sliced Directions: 1. Wash all vegetables prior to beginning recipe using an approved vegetable wash solution for a minimum of 2 minutes. 2. Pre-heat oven to warm. 3. On medium heat place oil into sauté pan and heat for 1 minute making sure pan Is coated. 4. Pour In the whipped eggs. 5. Using the rubber spatula, lift the edges to allow the uncooked eggs to move under the cooked eggs. Cook until firm. 6. Flip the eggs and spread the whipped cream cheese on one half of the omelette. 7. Gently fold the omelette in half, place brie slices non-overlapping on top of the eggs and transfer onto an oven safe dish. 8. Place in the oven and begin your lobster topping. 7. Return the same seasoned sauté pan to the range increasing the heat to medium high. 8. Add the garlic, parsley and lobster to the pan cooking for 1 to 2 minutes or until the garlic Is fragrant but not burnt. 9. Add the champagne to the pan and remove from heat. 10. Melt the butter into the pan with the other ingredients constantly stirring. 11. Remove the omelette from the oven and pour the champagne butter sauce over the top of the omelette. 12. Sprinkle the top with diced tomatoes and sliced green onions.