Treat yourself to a perfect breakfast with a herby Brie/Camembert omelette and a thick slice of toast. If these soft, slightly pungent French cheeses don't appeal to you, substitute with a handful of grated cheddar cheese. Add finely chopped fresh herbs such as parsley, chives and dill. They will take your omelette to another level of deliciousness. Dried herbs also work, just halve the amount. With omelettes, it is important not to overcook them. Fold them in the pan while they are still a little runny for best results.
Serve 1
INGREDIENTS
- 2 large eggs
- 1 teaspoon flat-leaf parsley, finely chopped
- 1 teaspoon chives, finely sliced
- 1 teaspoon dill, finely chopped
- a pinch of sea salt
- a few turns of freshly ground black pepper
- 1 tablespoon butter
- 55g / 2oz (about 3 slices) thinly sliced Brie or Camembert, rind left on
METHOD
- Break the eggs into a bowl and lightly beat with a fork until just mixed.
- Stir in herbs. Season with salt and pepper.
- Heat butter in a non-stick, medium-size frying pan over medium heat until it sizzles. Tilt the pan to swirl the butter around.
- Pour in the egg mixture. Tilt the pan again so eggs cover the entire pan in an even layer. Cook for about 1 minute. When the eggs begin to set, top one side of it with Brie. Cover the pan and cook for another 30 seconds. Uncover and fold the other side up and over Brie with a spatula to form an omelette.
- Slide omelette onto a plate. Serve immediately.
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