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
- 2 slices of sourdough bread (for serving)
- 1 garlic clove (to use on the bread)
What to do?
- Start by cracking the eggs into a bowl
- To this add the parmesan, cream and half of the rosemary.
- Whisk up the egg mixture lightly and add a little bit of the butter to the mix
- Heat up some butter in a pan
- Pour the mixture in the pan and keep the heat at a medium
- Sprinkle over the remaining rosemary
- 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
- Cover the fry pan with the lid, and reduce the heat to low. Let the omelette cook like this for a few more minutes.
- Toast the slices of bread. Once toasted butter these well.
- Peel the garlic and cut in half. Rub the cut side of the garlic over the buttered bread well to flavour the sourdough.
- 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.