Tomato Brie And Spinach Omelet Recipe
Diced tomatoes, baby leaf spinach, melted brie and roasted apple chutney.
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Ingredients
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Omelet Base
Filling
Method
Prepare the Omelet Base
- 1
Whisk Eggs
In a medium bowl, crack the eggs and add the milk, salt, and black pepper. Whisk together until well combined and frothy.
- 2
Preheat Pan
Heat a non-stick skillet over medium heat and add the butter. Allow it to melt and bubble without browning.
Cook the Omelet
- 3
- 4
Add Filling
As the edges start to set (about 1-2 minutes), sprinkle the diced tomatoes and baby leaf spinach evenly over one half of the omelet.
- 5
Add Brie
Cut the brie cheese into small pieces and place them over the spinach and tomatoes. Allow the cheese to melt slightly as the omelet continues to cook.
- 6
Fold Omelet
Once the omelet is mostly set with a slightly runny top, carefully fold the other half over the filling using a spatula.
- 7
Finish Cooking
Let the folded omelet cook for another minute or until fully set, then slide it onto a plate.
Serve
- 8
Add Chutney
Spoon the roasted apple chutney over the top of the omelet before serving.
- 9
Enjoy
Serve immediately while hot and enjoy your delicious Tomato Brie and Spinach Omelet!
