ham and brie omelette
- 3 eggs, beaten lightly with a fork
- ~100g ham off the bone, thinly carved
- 50-70g brie, thinly sliced
- Small handful roughly chopped fresh parsley
- Salt and freshly ground black pepper
- A little butter to oil the pan (I used Whitestone manuka smoked butter)
- I also served mine alongside asparagus fried in the butter alluded to above)
- I prepped my vegetable side in advance (asparagus in butter because they are in season, but this would also go well with fresh watercress, fried mushrooms, rocket/arugula), frying the fresh asparagus until browned in the smoker butter.
- In the same small nonstick pan, melt a pat of the smoked butter before pouring in the beaten eggs over a medium heat. Arrange the ham and brie to cover (don’t worry about overlapping) one half of the eggs before seasoning with salt, pepper and sprinkling with the herbs.
- Allow the egg to cook enough that the omelette is starting to set around the edges and if you lift to check on the base, it’s looking a little ~bronzed~. This means it’s ready to flip! With a fish slice, get under the half of omelette without toppings and fold it over the ham and brie. Press down to set it in place and leave to cook a little longer so it can set.
- Slide onto plate, serve, eat. This entire process takes ~5 minutes tops – if serving multiple people, ideally have more than one pan of the same size on the go at once, or at least have your oven on warm so plates can be kept ready for serving.