Brie Omelet
11 January 2026
A classic French Brie Omelet marries creamy, melted cheese with fluffy eggs. An egg and olive oil mixture gently cooked in butter, creates rolling curds, that blend with rich, melted brie. The outside takes on color and texture, whilst the inside remains velvety. It can be embellished with figs, berries, bacon, and herbs. A perfect pairing with rye toast, and a Bloody Mary.
Total Time -
About 10 minutes
INGREDIENTS -
Per serving -
2 large eggs
3 ounces Brie
1 tablespoon unsalted butter
1 tablespoons olive oil
Coarse salt and pepper to taste
Italian parsley
Maldon salt flakes for garnish
Rye toast (optional)
TOOLS -
8 or 10 inch cast iron skillet
Medium offset spatula
Pepper mill
PREPERATION -
Slice room temperature Brie with bloomy rind into pieces that are about 1/4 inch thick
Place skillet at about 7 of 10 on a gas stove, with butter
Beat eggs, salt, pepper, and olive oil in a mixing bowl vigorously with a sturdy dinner fork until emulsified
When butter begins to bubble, add egg mixture
Do not move until the pan is hot enough that the omelet will slide and not stick
Lift cooked egg with the spatula, and tilt to allow uncooked egg onto the surface of the pan
When most of the mixture is cooked, but still glistening - place cut brie onto one half of the egg surface
Flip the other half onto the brie half with the spatula, and allow to melt
Slide omelet onto a plate
Add additional butter to the pan if necessary to toast bread
Serve with toasted Rye bread, chopped Italian Parsley, and Maldon salt
NOTES -
The rind of Brie cheese adds crucial flavor, texture and nutrients, and is meant to be eaten
Toasting bread in an iron skillet adds flavor, color, texture, and nuance that can not be duplicated with a toaster or oven
The mixture of butter and olive oil ups the burning point, allowing for a bigger crisp, and more flavor
