Why You’ll Love This Recipe

I love this recipe because it takes just minutes to prepare but tastes like a special-occasion breakfast. The herbs add freshness, the brie brings irresistible creaminess, and the technique creates a beautifully tender omelet. I also enjoy how easily I can customize it with sweet or savory additions.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 large eggs
Kosher salt
Freshly ground black pepper
1 tsp. finely chopped fresh dill
1 tsp. finely chopped fresh flat-leaf parsley
1 tsp. finely sliced fresh chives
1 Tbsp. unsalted butter
2 oz. thinly sliced brie (about 3 slices)

Directions

Step 1: In a medium bowl, I beat the eggs until blended and season them with a generous pinch of salt and a few grinds of pepper. I stir in the dill, parsley, and chives.
Step 2: In a medium nonstick skillet over medium heat, I melt the butter. I pour in the egg mixture and tilt the pan so the eggs coat the bottom evenly. As they begin to set, I gently drag the cooked edges toward the center with a spatula. Once mostly set, I spread the eggs into an even layer along the bottom of the pan; this entire step takes about a minute.
Step 3: I arrange the brie slices over half the eggs, cover the skillet, and remove it from the heat. After about 30 seconds, I uncover and fold the unfilled half over the cheese. I slide the omelet onto a plate and serve immediately.

Servings and Timing

This recipe yields 1 serving. Prep time is about 5 minutes, and total time is approximately 10 minutes.

Variations

I like adding a spoonful of apricot or raspberry jam on top of the brie before folding for a sweet-savory twist. Mushrooms sautéed in butter also pair beautifully with brie’s richness. For a brighter version, I sometimes add a little lemon zest to the herbs, or swap the brie for camembert or goat cheese.

Storage/Reheating

I prefer enjoying this omelet fresh since the texture is best right off the stove. If I need to store leftovers, I refrigerate them for up to 1 day and gently reheat in a covered pan over low heat. Microwaving works in a pinch, but the brie can become greasy.

FAQs

How do I keep the omelet tender?

I cook it over medium heat and avoid overcooking so the eggs stay soft and delicate.

Can I use dried herbs?

Fresh herbs give the best flavor, but dried can work in small amounts—about a pinch of each.

Can I remove the brie rind?

Yes, if I want a smoother melt, though the rind is edible and adds flavor.

What pan works best?

A nonstick skillet makes sliding and folding the omelet much easier.

Can I add vegetables?

Soft, quick-cooking vegetables like spinach or scallions work well if added just before folding.

Can I use egg whites only?

Yes, but the omelet will be less rich and won’t hold together as well.

Why cover the skillet?

Covering traps heat and helps the brie melt fully without overcooking the eggs.

Can I make this with more eggs?

Absolutely—I scale up to 3 or 4 eggs and add a bit more brie if I want a heartier version.

Can I serve it with toast?

Yes, I love it alongside crusty bread or a slice of sourdough.

Can I use a different cheese?

Camembert, Havarti, or even a soft goat cheese all work beautifully.

Conclusion

I love how this Brie Omelet turns a simple breakfast into something indulgent and comforting. The melty brie and fresh herbs elevate the eggs without adding any extra effort, making this an easy go-to whenever I want a quick but luxurious meal.