Brie & Bacon Omelet Recipe

Beat eggs

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until mixture is homogenous and slightly frothy, about 30 seconds. This creates a tender, slightly creamy omelet.

Preheat pan

Place a nonstick skillet (8–10-inch) over medium-low heat. Add 1 tablespoon butter and let it melt, swirling to coat the pan. Heat should be warm enough that a drop of the egg mixture set slowly on the surface (no rapid browning).

Cook omelet

Pour the beaten eggs into the skillet. After 15–20 seconds, when edges begin to set, use a silicone spatula to gently pull the set edges toward the center, tilting the pan so uncooked egg flows to the edges. Repeat until mostly set but still slightly glossy on top, about 1.5–2 minutes total depending on heat.

Prepare bacon and shallot

While preheating the skillet for the omelet or in a separate small pan, chop 3 slices of bacon into 1/2-inch pieces. Cook the bacon over medium heat until crisp, about 6–8 minutes, stirring occasionally. Remove bacon with a slotted spoon to a paper towel-lined plate to drain, leaving about 1 teaspoon of rendered bacon fat in the pan. Finely mince 1 medium shallot and add it to the bacon fat; sauté over medium-low heat until softened and translucent, about 2 minutes. Remove shallot to a small bowl and set both bacon and shallot aside.

Prepare Brie

Trim any thick rind from the Brie if desired for easier melting. Cut 60 g Brie into small pieces or thin slices so it will melt quickly (about 1/4-inch pieces).

Fill omelet

When the egg surface is still slightly glossy but mostly set, distribute the sautéed shallot evenly over one half of the omelet, then sprinkle the cooked chopped bacon on top. Arrange the Brie pieces evenly over the same half. If using, sprinkle 1 tablespoon chopped fresh chives over the filling.

Fold and finish

Using the spatula, gently lift the empty half of the omelet and fold it over the filled half. Let the folded omelet cook for another 30–45 seconds to let the Brie begin to melt. Tilt the pan off the heat and cover loosely with a lid for 30–60 seconds if you prefer more melted cheese. Slide the omelet onto a plate and serve immediately.