These omelets are as simple and delicious as they come, chock-full of chopped fresh herbs and slices of ripe Brie cheese. Try them for breakfast on the weekend or for a quick dinner, accompanied by a green salad. If you like, make the omelets with just herbs, or substitute your kids’ favorite cheese for the Brie.
Lots-of-Herbs Omelet Stuffed with Brie
6 large eggs
1 Tbs. unsalted butter
1 tsp. chopped fresh tarragon
1 tsp. chopped fresh chervil
1 tsp. chopped fresh chives
Kosher salt and freshly ground pepper
1/4 lb. (125 g.) ripe Brie cheese, sliced
In a large bowl, whisk the eggs until thoroughly blended but not foamy. Heat a 12-inch (30-cm.) saute pan over medium-high heat and add the butter. When the butter begins to brown, add the eggs and tilt and swirl the pan to cover the bottom evenly. Sprinkle the chopped herbs evenly over the eggs. As the eggs begin to set, using a silicone spatula, pull the edges up slightly to allow the loose egg on top to flow underneath. Continue until the eggs are almost set and no longer run when the pan is tilted.
Sprinkle with a little salt and a few grinds of pepper and remove from the heat. Add the cheese in an even layer down the center of the omelet. Using the spatula, lift one edge of the omelet and fold in half. Slide the omelet onto a plate and cut into sections to serve.
Get creative: If you like your eggs more thoroughly cooked, pour the eggs into the pan and cook as directed (make sure the pan is ovenproof). Add the herbs, and place the pan in a preheated 400ºF (200ºC) oven until they are completely set, 4-5 minutes. Remove from the oven, add the cheese, and fold and serve as directed. The omelet will be more likely to split when folded, but will still be delicious. The options of what you can add to omelets are limitless. Some of our favorites are sauteed wild mushrooms, spinach and crumbled bacon, or blanched asparagus and fresh goat cheese.
Recipe adapted from Family Meals, by Maria Helm Sinskey.