Lobster & Brie Omelet Recipe

If using raw potatoes, par-cook: place diced potatoes in a pot, cover with cold water, salt lightly, bring to a boil and simmer 5 minutes until just tender; drain and dry. (If using leftover cooked potatoes, skip this step.)

Heat a 10-inch nonstick or well-seasoned skillet over medium-high heat. Add olive oil and 1 tsp butter. When hot and shimmering, add diced potatoes in a single layer. Cook without disturbing for 3–4 minutes to develop color.

Stir potatoes, add diced onion, and continue to cook, stirring occasionally, until potatoes are crisp and golden and onions are softened, about 6–8 more minutes.

Add minced garlic, paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook 1 minute more until fragrant. Taste and adjust seasoning.

Stir in chopped parsley, remove from heat and keep warm. Transfer to a warmed plate to serve with omelet.

Crack the eggs into a medium bowl. Add 2 tablespoons milk, 1 tsp kosher salt and 1/4 tsp black pepper. Whisk vigorously until blended and slightly frothy.

Warm a 8-9 inch nonstick skillet over medium-low heat. Add 1 tbsp unsalted butter and swirl to coat. Reduce heat to low — the omelet cooks gently for a tender texture.

Pour the beaten eggs into the pan and let them sit undisturbed for about 10–15 seconds until the edges begin to set.

Using a silicone spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat around the pan until eggs are mostly set but still a little glossy on top, about 45–60 seconds total.

Scatter the chopped lobster meat evenly over one half of the omelet. Arrange the brie slices on top of the lobster so they will melt as the residual heat finishes cooking.

Sprinkle 1 tablespoon of sliced chives over the brie and lobster. Dot the omelet surface with the remaining 1/2 tsp butter if desired for extra gloss.

When the cheese is softened but not fully liquefied and the eggs are set, carefully fold the empty half of the omelet over the filled half using the spatula. Let cook 10–20 seconds more to warm the filling through and finish melting the brie.

Slide the omelet gently onto a warm plate, seam-side down. Taste and adjust with a light sprinkle of salt and pepper if needed.

Toss mixed fresh fruit with 1/2 teaspoon lemon juice if using, to brighten flavors. Arrange on the plate next to the omelet and potatoes or serve in a small bowl.

Place the folded Lobster & Brie Omelet on the plate next to a generous scoop of breakfast potatoes and the fresh fruit.

Garnish the omelet with the remaining minced chives and, if desired, a small pat of butter on the potatoes to melt.

Serve immediately while the omelet is warm and the brie is creamy.