Bacon omelette with soft Brie cheese is a delicious gluten-free recipe. Omelettes are perfect as a quick and easy any time meal.
This Brie and bacon omelette has become one of my fav breakfast recipes. Well, to be honest, it’s an all-day-every-day kind of recipe for me. It takes so little time to prep and after a few minutes you get to eat a melty-cheesy-delicious omelette. Yes please!
How do you make an omelette?
Whip eggs until well mixed but not too airy. Pre-heat a non-stick pan over medium-low heat and add a knob of butter. Swirl the butter around the pan and when the butter is foaming, pour in the beaten egg. With a spatula, Scrape the egg around the sides of the pan. Season with salt and pepper and allow to cook until the egg is done to your preference. Add the filling of your choice then fold over and serve.
Do you add milk or water to an omelette?
Adding liquid to the eggs used for omelettes can result in a tough, watery omelette. It’s best to use free-range eggs and only season them once they are in the pan to result in a soft, silky omelette.
How do you tell if your omelette is undercooked?
Depending on your preference, cook the omelette until you can see the top of the omelette is set all the way through (the egg will be opaque and set, not runny). If you are worried about eating undercooked egg, cover the omelette with a lid while cooking for a minute which will steam the top and will result in fully cooked egg.
What can I do with eggs?
- Boursin smoked salmon egg roulade
- Easy breakfast egg crêpes
- Make-ahead freezer breakfast sandwiches
- Bacon, egg and creamed spinach breakfast toast
- Baked eggs with chorizo and spinach
Brie and bacon omelette
- 3 large eggs (per omelette)
- salt and pepper to taste
- 3 strips streaky bacon (per omelette)
- 3 slices Brie cheese (per omelette)
- Fry the bacon in a hot frying pan until done to your preference. Remove from the pan and slice.
- To make the omelette, pre-heat a non-stick pan over medium-low heat.
- Whisk the eggs until well combined but not too frothy.
- Melt a teaspoon of butter in the hot pan and swirl to coat the bottom of the pan. Pour the egg into the pan and season with salt and pepper.
- Loosen the edges of the egg from the pan with a rubber spatula.
- Allow to cook until done to your preference. Add the sliced bacon and brie to the omelette then fold over.
- Carefully transfer to a plate and serve.
This looks amazing! What herbs are sprinkled on top? They aren’t mentioned in the recipe or instructions. Thanks!
They are just mixed microherbs. 🙂
Mary Ann | The Beach House Kitchen
I don’t think I’ve seen a better looking omelette Alida. Love the bacon and brie!
Thanks Mary Ann! 🙂