BRIE AND Chive Omelet
- 5m Prep Time
- 5m Cook Time
- 10m Ready In
A simple yet elegant omelet filled with creamy Brie and fresh herbs. Perfect for breakfast or a light supper.
Ingredients
- 1 tbsp unsalted butter
- 3 eggs beaten
- 1 tbsp fresh chives finely chopped
- 1 tsp minced fresh chervil
- kosher salt
- freshly ground black pepper
- 2 oz Brie sliced, rind discarded if preferred
- roasted potatoes
- toast
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 331 mg
- Iron: 6.79 mg
- Magnesium: 225 mg
- Phosphorus: 824 mg
- Potassium: 888 mg
- Zinc: 7.02 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp unsalted butter
- 1 tsp minced fresh chervil
- kosher salt
- freshly ground black pepper
- roasted potatoes
- toast
Prepare
- Beat 3 eggs
- 1 tbsp fresh chives, finely chopped
- 2 oz Brie, sliced, rind discarded if preferred
Let's Cook
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Step 1.
Heat 1 tablespoon unsalted butter in a wok over medium heat until melted and foaming.
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Step 2.
Pour the beaten eggs into the wok and stir gently with a spatula for about 1 minute, forming large, soft curds.
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Step 3.
Sprinkle the finely chopped chives and minced chervil evenly over the eggs, then lightly season with kosher salt and freshly ground black pepper.
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Step 4.
Lay the sliced Brie (rind discarded if preferred) on one half of the eggs.
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Step 5.
Continue cooking the omelet until the eggs are just set and no longer runny, about 2 minutes. The bottom should be lightly golden and the top still slightly moist.
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Step 6.
Gently fold the omelet over the Brie-covered half to encase the cheese, using a spatula to lift and fold.
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Step 7.
Slide the omelet onto a plate and serve immediately with roasted potatoes or toast.