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)

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In a medium bowl, beat the eggs until blended. Season with salt and pepper, then stir in the dill, parsley, and chives.
Heat the butter in a medium nonstick skillet over medium heat. Pour in the egg mixture and tilt the pan to coat the bottom evenly. As the eggs begin to set, gently drag the cooked edges toward the center. Once mostly set, spread the eggs into an even layer.
Arrange the brie slices over half the omelet. Cover the skillet, remove from heat, and let sit for about 30 seconds. Uncover, fold the unfilled side over the cheese, and slide onto a plate. Serve immediately.

Add apricot or raspberry jam for a sweet-savory variation.

Sautéed mushrooms pair beautifully with brie.

Lemon zest adds brightness to the herbs.

Swap brie with camembert or goat cheese for variation.