Rolled Omelets

12 large eggs 1/4 cup whole milk 1 tea-spoon salt 1/2 teaspoon pepper 1/2 cup clarified butter or canola oilTo prepare each omelet, whisk 3 eggs and 1 tablespoon of milk together and season with about ? teaspoon salt and 1/4teaspoon pepper.Heat a nonstick omelet pan over medium-high heat and heat 1 tablespoon of the butter or oil until almost smoking, tilting the pan to coat the entire surface of the pan.Pour the egg mixture into the pan and scramble it with a heatproof rubber spatula or a wooden spoon. Move the pan and utensil at the same time until the egg mixture has coagulated slightly, about 15-20 seconds. Smooth out the eggs into an even layer by spreading with a wooden spoon or shaking the pan. Add desired garnish (if using the mushroom, leek and Brie filling, add 1¨ tablespoon of the prepared filling down the center of the omelet and top with about 2 teaspoons of Brie.) Let the egg mixture nearly finish cooking without stirring, 45 seconds to 1 minute. Tilt the pan and slide the spatula around the lip of the pan under the omelet to be sure it is not sticking. Slide the omelet to the front of the pan and use a fork or a wooden spoon to fold it inside to the center. Turn the pan upside down, rolling the omelet onto the plate. The finished omelet should be oval-shaped.Serves four.Nutrition analysis per omelet: 270 calories, 5 g fat, 3 g carbohydrates, 0 fiber, 19 g protein, 640 mg cholesterol, 780 mg sodium.?Breakfasts and Brunches? by the Culinary Institute of America(2005 Lebhar-Freidman, $35)