I’ve often used this recipe to use up any leftover brie, but I sometimes even buy brie when I see it on sale just so I can make Ham and brie omelets or sandwiches because I just love the combination so much. No, it’s not the easiest cheese to work with since it’s so soft, but if you can cut it into workable slices and it really requires little melting time.
As far as Omelets go, this is pretty much standard operating procedure for me. My husband and I have just about always made four egg omelets to split. Since they take just as long to cook with 2 eggs as 4, it just makes sense to me so I don’t have to do the same thing twice. Whatever conserves spoons and gets us out of the kitchen sooner, right?
This recipe is NOT appropriate for the low Histamine Diet. Sorry!
Smoked Ham and Brie Omelet for Two
- 1 teaspoon butter
- 4 large eggs
- 2 ounces brie, cut into slices
- 3-4 ounces smoked ham deli meat
- 1 small diced roma tomato
- 1 Diced scallion, dark green parts only
Melt butter over a medium sized skillet on medium heat. In a medium bowl, whisk eggs until frothy and pour in skillet, ensuring eggs cover entire bottom. Cover and allow to cook until surface is no longer runny, 5-7 minutes.
Cover one side with cheese and ham. Using a spatula, carefully fold the empty side over the cheese and ham. Cover for one minute. Remove from heat. Using the edge of the spatula, cut the omelet in half and move to plates. Top with tomatoes and scallions. Serve hot.