- Prep Time:
- 15 min
- Cook Time:
- 15 min
- 6 eggs
- 1/8 tsp ( 0.5 mL ) each kosher salt and pepper
- 1 tbsp ( 15 mL ) butter
- ½ cup ( 125 mL ) thinly sliced red pepper
- 2 oz ( 60 g ) brie cheese, sliced
- 1 green onion, chopped
- 1 tbsp ( 15 mL ) chopped fresh parsley (optional)
In a medium bowl, whisk the eggs with the salt and pepper until well combined but not frothy. Set aside.
Melt 1 tsp (5 mL) of the butter in an 8-inch (20 cm) non-stick skillet over medium heat. Add the red pepper and cook until softened, about 3 or 4 minutes. Transfer peppers to a plate.
Wipe skillet clean. Melt 1 tsp (5 mL) of the butter in the skillet over medium heat. When the skillet is hot, pour in half of the egg mixture, gently swirling the skillet to distribute the eggs. As the eggs begin to set, lift the edges with a spatula, gently bringing them toward the centre of the skillet and letting the uncooked egg find the heat of the pan underneath. Cook until the eggs are just beginning to set, about 1 to 2 minutes.
Arrange half of the brie, half of the cooked peppers and half of the green onions over half of the omelette. With a spatula, fold the omelette in half over the filling and let cook until the cheese begins to melt and the eggs are set, about 30 seconds to a minute. (A well-made omelette should be a little golden on the outside but still creamy and moist on the inside.)
Slide onto a plate and keep warm while preparing the second omelette. To serve, sprinkle with chopped parsley (if using). If desired, serve with roasted potatoes and a green salad.