3 lg. eggs
1 tbsp. unsalted butter
6 oz. Brie, the rind discarded and the cheese cut into bits and softened
4 slices lean bacon, cooked until crisp, drained and crumbled
1/3 c. seedless green grapes

In a bowl beat the eggs lightly with salt and pepper to taste. In an 8 inch skillet 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 portion 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 unto plate.