Brie and tomato omelette

It's so easy to make a cheese omelette, but it's more interesting if you add a few more ingredients from your fridge or larder. This brie and tomato omelette is a perfect example - I've added a few pieces of roasted pepper and a couple of sundried tomatoes but you can add some grated courgette, sliced fennel, green peas, spinach, kale and so on. This dish is ideal for a quick and easy brunch or lunch. Serve it with wholesome bread.

Print Recipe

Prep Time 3

Cook Time 10

Resting Time 4

Total Time 15

Servings: 1 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

2 large eggs or 3 small
3 cherry tomatoes
1 Tbsp olive oil
1 piece of sundried tomato jarred in oil
3 thin slices of brie
4 thin strips of roasted peppers from a jar
1 spring onion
1 Tbsp of chopped basil or parsley

Method

Lightly beat the eggs. Add three pinches of salt.
Halve the tomatoes , slice the sundried tomatoes and the spring onion.
Heat the oil in a pan. When hot, add the egg and let it spread out evenly. Put the tomatoes, and roasted peppers on one half of the egg mixture, lay the brie on the other half. On low temperature cook the omelette until the top is no longer runny, (but it's still a bit uncooked) and the cheese has started to melt.
Add the herbs to the tomato side. With a spatula turn the cheese half onto the tomato half, slightly pressing down the top. Cook for a couple of minutes then flip over and cook for another minute or so.
Serve warm.