Basil Omelettes with Brie, Onions and Red Peppers

9 Apr

Eggs. They are so versatile and since they last for quite some time, they have a knack for being around just when you need them. One of my favourite things to make with eggs is an omelette and thankfully my husband is an omelette “eggspert” : ) I thought I would give him a break today so I stuck my head into the fridge to see if we had any ingredients worth of a “fancy” omelette (fancy = any omelette that contains more than just eggs, salt and pepper). I found some fresh basil, a chunk of brie, a lonely red pepper and an onion. It turns out that I hit the ingredients jackpot and the results were pretty tasty, so I just had to share the recipe with you.

Basil Omelettes with Brie, Onions and Red Peppers

Makes 2 servings.

Ingredients:

4 eggs

2 tablespoons of chopped fresh basil

3 tablespoons of unsalted butter

1 red pepper, diced

1 small onion, diced

2 thick slices of Brie, chopped into 1-inch pieces

Salt and fresh black pepper to taste

Directions:

In an 8-inch skillet, melt 1 tablespoon of the unsalted butter over medium-high heat. Add the onions and red pepper to the skillet and sauté for 2-3 minutes, stirring frequently. At this point, you should reduce the heat to medium and continue to cook for about 5 more minutes or until the onions and peppers become soft, sweet and slightly caramelized. Do not let the onions and peppers burn! Season lightly with salt and pepper. Transfer to a small bowl and set aside.

In a medium bowl, whisk eggs, basil, salt and pepper (to your taste). Whisk until frothy. Then, wipe the skillet with a paper towel to remove any moisture and residue from sautéing and return the pan to medium-high heat. Add 1 tablespoon of butter. When the butter has melted and foamed, add half of the egg mixture and swirl the skillet to coat the bottom of it evenly. Using a rubber spatula, stir the eggs very lightly until almost set but still moist, for 1 minute. Pat the eggs back into an even layer with the back of your spatula. Sprinkle half of the brie onto the omelette and cook until the eggs are set but not too brown (this should take anywhere from 30 seconds to 1 minute). Add half of the red pepper and onion mixture (or as much as desired) onto the omelette as well. Then, lift an edge of the omelette with the spatula and fold the omelette in half to enclose the filling and make a half moon shape. Then, slide the omelette onto a large plate. Repeat the steps above to make the second omelette. Done!

The basil adds a bit of flavour to the omelette and the brie melts into the caramelized onions and red peppers to form a gooey, delicious filling. As rich as it sounds, you will eat this and still feel pretty great afterwards, as it doesn’t feel too heavy. Do you want to make this fancy omelette even fancier? Serve with toast, hash brown potatoes and a green salad. Perfect for a crowd-pleasing brunch or a quick after-work meal!

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One Response to “Basil Omelettes with Brie, Onions and Red Peppers”

  1. the hungry irishman April 9, 2012 at 3:06 am #

    This sounds so tasty, its making me very hungry.

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