Fig and Brie Omelets. Washington Post photo by John McDonnell.
Fig and Brie Omelette (Serves 2) 

The combination of a not-too-sweet fruit, a pungent and melty cheese, soft egg with crisped edges and peppery greens makes these omelets a terrific option for brunch as well as dinner.  Serve with whole-grain toast.
Adapted from a recipe at

4 large eggs plus 2 large egg whites
Kosher salt
Freshly ground black pepper
85g chilled brie cheese
2 teaspoons unsalted butter
2 loosely packed cups baby arugula leaves
Extra-virgin olive oil
1/2 lime
3 or 4 fresh figs
4 tablespoons fig jam

Lightly beat the eggs and egg whites in a large liquid measuring cup. Season lightly with salt and pepper.
Cut the cheese into thin slices.
Melt half the butter in an 20cm nonstick skillet over medium heat, swirling it to coat the pan.
Pour in half the egg mixture; cook, undisturbed, for 30 seconds, then use a flexible spatula to push the surface uncooked egg toward the centre. 
Cook for 3 to 4 minutes, or until the egg is almost set at the centre.
Meanwhile, place the arugula in a mixing bowl. 
Drizzle with a little oil and squeeze some lime juice (to taste) over the greens. Stem the fresh figs, then cut the fruit into halves or quarters. Toss with the greens, and season the salad lightly with salt and pepper.
Dollop half the jam on one side of the egg in the pan, then arrange half the brie slices on top of the jam.
Use the spatula to help fold the egg over the cheese. 
Cook for 30 seconds or so. then gently slide the omelette onto a plate. 
Top with half the salad. 
Repeat with the remaining butter, egg, jam, cheese and salad for the second plate.

The Washington Post