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Herb and Brie Omelet

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  • Prep 15 min
  • Total 15 min
  • Servings 1
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A fresh and light way to start your day, our omelet is ready in 15 minutes and features fresh herbs and creamy brie cheese.
By Sarah Caron
Updated Mar 21, 2011
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  • 2 large eggs
  • 1 tablespoon chopped fresh basil leaves
  • 1 teaspoon chopped fresh parsley leaves
  • 1/2 teaspoon chopped fresh thyme leaves
  • 2 tablespoons milk
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 oz brie cheese, rind removed and sliced


  • 1
    Combine the eggs, basil, parsley, thyme, milk, salt and pepper in a mixing bowl. Whisk well to combine.
  • 2
    Heat small nonstick skillet over medium heat. (Skillet should be hot before pouring in egg mixture.) When skillet is hot, spray with nonstick cooking spray.
  • 3
    Pour egg mixture into skillet and allow it to cook, without stirring, until egg is almost set. Place cheese slices down center of egg; fold sides of the omelet over to cover cheese. Cover pan; continue to cook an additional 1 to 2 minutes or until cheese is melted.
  • 4
    Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Fresh herbs work best in this omelet, so don’t substitute dried ones.
  • tip 2
    Not a fan of brie cheese? Try goat cheese instead.


Nutrition Facts are not available for this recipe
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