Brie, Fresh Herb, Tomato Omelet For 2
2
Servings
Servings
15m PT15M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #3055
November 25, 2011
Categories: Breakfast, Dinner, Lunch, Main Dish, Dairy, Eggs, Fruit, Tomato, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Brunch, Entertaining, Father's Day, Mother's Day, New Years, Weeknight Meals, Broil, Oven Bake, Vegetarian, Kosher Dairy more
"This is a very rich tasty omelet. Lovely served with fresh baked Beer Bread. Do smoe bacon if you wish but it is a rich omelet. I sometimes cut it back to oneserving and make it stove top. I like to add 1 teaspoon chile flakes to pep it up a bit but I left that optional"
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (371.7 g)
- Calories 612.1
- Total Fat - 40.7 g
- Saturated Fat - 20.8 g
- Cholesterol - 500.4 mg
- Sodium - 1058.2 mg
- Total Carbohydrate - 18.2 g
- Dietary Fiber - 2.2 g
- Sugars - 7 g
- Protein - 44.7 g
- Calcium - 956.8 mg
- Iron - 3.8 mg
- Vitamin C - 10.7 mg
- Thiamin - 0.3 mg
Step 1
Heat oven to 375f
Step 2
Mix the flour and milk together, add sour cream, eggs salt and pepper and whip until very smooth
Step 3
Stir in the fresh herbs
Step 4
Butter an oven pan about the size of a deep pie plate Pour in the egg mixture and pop into preheated oven
Step 5
After 10 minutes remove and place the cheese and tomatoes on top, pop back into the oven, broil for approximately 5 minutes or until the omelet is firm and the brie has melted
Step 6
Cut in half and serve with the cheese side up
Tips & Variations
No special items needed.
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