Creamy Brie Omelette

Creamy Brie Omelette

I always have a little bit of brie left over from parties, and I am just one of those people to not throw away scraps. Why waste good food or ingredients? Now eggs are a relatively inexpensive ingredient that I’m pretty sure we all have in our fridges. I love making this hearty omelette on a cool morning to share with someone. It turns out looking kind of like a frittata, and it probably is better classified as one… but well.. I’m calling it an omelette.

What you need?

  • 2 eggs
  • 1 teaspoon of dried rosemary. Use closer to 2 if you use fresh rosemary’.
  • a few 5mm thick slices of brie cheese
  • 1 1/2 teaspoons of Parmesan cheese
  • 1 tablespoon and 1 teaspoon of thickened cream
  • butter
  • 2 slices of sourdough bread (for serving)
  • 1 garlic clove (to use on the bread)

What to do?

  1. Start by cracking the eggs into a bowl
  2. To this add the parmesan, cream and half of the rosemary.
  3. Whisk up the egg mixture lightly and add a little bit of the butter to the mix
  4. Heat up some butter in a pan
  5. Pour the mixture in the pan and keep the heat at a medium
  6. Sprinkle over the remaining rosemary
  7. Add the slices over the now cooking omelette. Place them in equal division, for example if you have 4 slices, them drop them in the 4 quadrants
  8. Cover the fry pan with the lid, and reduce the heat to low. Let the omelette cook like this for a few more minutes.
  9. Toast the slices of bread. Once toasted butter these well.
  10. Peel the garlic and cut in half. Rub the cut side of the garlic over the buttered bread well to flavour the sourdough.
  11. Pop the bread onto a serving plate, and slide out the omelette next to it.

I like to serve this with a good pot of tea or juice, and is another breakfast option that I love to eat straight in bed. 🙂 Hope you try our this super easy recipe, that I think is perfect to make any weekend just that bit extra special.



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