Lots-of-Herbs Omelet with Brie

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Rise and shine to a plateful of pure delight with our Lots-of-Herbs Omelet with Brie, a truly satisfying treat to kick start your morning! Imagine a fluffy omelet generously adorned with a medley of freshly chopped herbs and velvety Brie cheese slices. This culinary masterpiece is your ticket to a hassle-free and incredibly tasty breakfast during lazy weekends or a speedy dinner solution when time is of the essence. Complement your omelet with a refreshing green salad to balance the flavors. Feel free to get creative – whether it’s an all-herb extravaganza or a cheese switcheroo to cater to your kids’ tastes, this recipe is your canvas to craft a breakfast experience that suits your cravings perfectly.

Start your day off on the perfect note with our hearty Lots-of-Herbs Omelet with Brie – it’s a real tummy-filler! These omelets are the epitome of easy and delightful, loaded with diced fresh herbs and generous slices of creamy Brie cheese. Whether you’re looking to jazz up a weekend breakfast or need a speedy dinner option, these omelets have got you covered. Don’t forget to bring in some freshness with a side of vibrant green salad.

Feeling adventurous? You can tweak things to your liking. If you’re all about those aromatic herbs, go ahead and create a herb-packed omelet that bursts with flavor. Or, if you’re catering to your little ones, swap out the Brie for their favorite cheese – it’s all about making it your own and savoring every bite. So roll up your sleeves, grab those eggs and herbs, and let’s whip up a breakfast that’s brimming with taste and comfort. Your taste buds and your tummy will thank you!

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Lots-of-Herbs Omelet Stuffed with Brie

Lots-of-Herbs Omelet

Start your morning out right…Lots-of-Herbs Omelet Stuffed with Brie, very filling. These omelets are as simple and delicious as they come, chock-full of chopped fresh herbs and slices of ripe Brie cheese.

  • Author: Maria Helm Sinskey
  • Prep Time: :10
  • Cook Time: :15
  • Total Time: :25
  • Yield: 2-3 1x
  • Category: Breakfast
  • Method: Stovetop


Units Scale
  • 6 large eggs
  • 1 Tbs. unsalted butter
  • 1 tsp. chopped fresh tarragon
  • 1 tsp. chopped fresh chervil
  • 1 tsp. chopped fresh chives
  • Kosher salt and freshly ground pepper
  • 1/4 lb. ripe Brie cheese, sliced


  1. In a large bowl, whisk the eggs until thoroughly blended but not foamy. Heat a 12-inch (30-cm.) saute pan over medium-high heat and add the butter. When the butter begins to brown, add the eggs and tilt and swirl the pan to cover the bottom evenly. Sprinkle the chopped herbs evenly over the eggs. As the eggs begin to set, using a silicone spatula, pull the edges up slightly to allow the loose egg on top to flow underneath. Continue until the eggs are almost set and no longer run when the pan is tilted.
  2. Sprinkle with a little salt and a few grinds of pepper and remove from the heat. Add the cheese in an even layer down the center of the omelet. Using the spatula, lift one edge of the omelet and fold in half. Slide the omelet onto a plate and cut into sections to serve.
  3. Get creative: If you like your eggs more thoroughly cooked, pour the eggs into the pan and cook as directed (make sure the pan is ovenproof). Add the herbs, and place the pan in a preheated 400ºF (200ºC) oven until they are completely set, 4-5 minutes. Remove from the oven, add the Brie cheese, and fold and serve. The omelet will be more likely to split when folded, but will still be delicious.


  • The options of what you can add to omelets are limitless. Some favorites are sauteed wild mushrooms, spinach and crumbled bacon, or blanched asparagus and fresh goat cheese.
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