Mushroom and Brie Omelette
Prep time
Cook time
Total time
An easy omelette made with fresh herbs and stuffed with mushrooms and brie cheese, is easy to make at home.
Serves: 2 servings
  • 4 eggs
  • 3 tablespoons chopped fresh herbs, such as basil, parsley, tarragon, or mint
  • ⅛ teaspoon salt
  • 2 tablespoons heavy cream or half and half
  • 3 tablespoons unsalted butter
  • 4 ounces mushrooms, stems removed and halved
  • 2 oz. brie cheese, rind removed and diced
  1. In a small skillet, heat 1 tablespoon of butter over medium-high heat. Once melted, add the mushrooms and cook to your desired consistency (they won’t really cook once they’re added to the omelette). Set the mushrooms aside.
  2. Whisk together the eggs, cream, salt, and herbs in a small bowl. Get a clean plate ready near your stovetop.
  3. Heat a 10-inch nonstick skillet over medium-high heat. After a minute, add the butter. Once it melts, swirl it around the pan, then pour in the egg mixture. Leave the eggs alone for 30 seconds.
  4. Tilt the pan to one side and lift up on that side of the omelette, letting the uncooked eggs reach the surface. Repeat on the other side, then keep going back and forth until the omelette is mostly cooked but still runny in the center. Add the mushrooms and brie.
  5. Hold the pan at a 45-degree angle and allow it to slide halfway onto the plate. Tilt the pan up even higher so that the second half folds over the first.
Recipe by Today We Bake at