Wow them for breakfast with this easy and decadent recipe for a Brie artichoke souffle omelet! Full of cheese and simple to make on your stovetop, it makes the perfect light lunch and supper too!
Some days just call for the decadence of a Brie artichoke souffle omelet.
If you have never had a souffle omelet, you are in for a treat – all the puffy delight of a souffle, but cooked on the stovetop omelet-style with none of the souffle fear. (Even though souffles are honestly not as scary as they seem.)
This particular souffle omelet is stuffed with artichoke hearts and Brie cheese and scattered with cherry tomatoes and oh my my. This is one breakfast, lunch or dinner that everyone will remember!
Ingredients needed to make this cheesy omelet extravaganza!
Here’s how you make this delectable souffle Omelet!
I know, you are worried that this is going to be all kinds of complicated and hard, but I know you can do it!
Separate three eggs, putting the whites in a large mixing bowl and the yolks in a small one. Whip the whites with a mixer until they are stiff, about a minute.
Stir the milk and a pinch of salt and pepper into the yolks.
Gently stir the yolk mixture into the whites (a spatula works well for this) until they are just combined.
Put a couple of tablespoons of butter into a 12 inch skillet over medium heat until the butter is melted.
Pour the egg mixture into the skillet, smooth the top of it with a spatula, cover and cook for 3-4 minutes until the omelet is just set. It’s going to get all kinds of puffy – this is great!
Uncover the skillet and run a thin spatula underneath the omelet to loosen it. A fish spatula (one of my favorite favorite kitchen tools) is perfect for this.
Scatter the artichokes and Brie cheese over one side of the omelet, cover again and let the cheese soften for a minute or so.
Now comes the tricky part, and if you mess this up I PROMISE that it is still going to taste heavenly.
Using your spatula, slide the omelet with the artichoke and cheese section onto a plate. Now turn the skillet over so the other half of the omelet covers the part already on the plate.
If you are a stickler for pretty looking omelets and this looks a bit messy, here’s another trick: place another dinner plate on top of the one with the omelet and flip the whole thing over.
Now the omelet is on the new plate, and I bet it looks much neater. :) I love neater. 🤓
Scatter the cherry tomatoes on top, grind on a little pepper and serve it up!
More tips for making this creamy, dreamy Egg Recipe!
Well technically yes…but I find the canned variety doesn’t let the true artichoke flavor shine through. Frozen artichoke hearts are usually reliably in the veggie section of your grocery store, and all you need to do is defrost them. Although sometimes when I want to be really over the top, I toss them with a little olive oil and salt and pepper and roast them at 425 degrees for about 20 minutes. Extra yum!
It’s not your regular cream cheese (even though I do love me some cream cheese!) Triple cream cheese like Brie, St. Andre and Brillat-Savarin are thick, creamy cow’s milk cheeses that are surprisingly easy to find in the fancy cheese section of your supermarket.
Pop your question in the comments section below and I promise to answer pronto!
This recipe makes a one generous size omelet, so sometimes I cut it in half and share it with the Southern husband, with a nice little salad on the side. (And sometimes I just make one for both of us!)
One way or the other, it’s a dreamy treat for a birthday or other special occasion…and a great way to use up any leftover Brie you have hanging around. (What? I always do! 😁 )
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Brie Artichoke Souffle Omelet
Prep Time: 15 minutes- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 1–2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
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Pin RecipeDescription
Wow them for breakfast with this easy and decadent recipe for a Brie artichoke souffle omelet! Full of cheese and simple to make.
Ingredients
- 3 eggs
- 1/4 cup milk
- 2 tablespoons butter
- 1 cup artichoke hearts, thawed and at room temperature
- 3 ounces Brie cheese, sliced (up to you about taking of the rind – I leave it on!)
- 10 cherry tomatoes, cut in half
- Salt and pepper
Instructions
- Separate the eggs, putting the whites in a large mixing bowl and the yolks in a small one. Whip the whites with a mixer until they are stiff, about a minute.
- Stir the milk and a pinch of salt and pepper into the yolks.
- Gently stir the yolk mixture into the whites (a spatula works well for this) until they are just combined.
- Put the butter into a 12 inch skillet over medium heat until the butter melted. Pour the egg mixture into the skillet, smooth the top of it with a spatula, cover and cook for 3-4 minutes until the omelet is just set. It’s going to get all kinds of puffy – this is great!
- Uncover the skillet and run a thin spatula underneath the omelet to loosen it. A fish spatula (one of my favorite favorite kitchen tools) is perfect for this.
- Scatter the artichokes and Brie cheese over one side of the omelet, cover again and let the cheese soften for a minute or so.
- Now comes the tricky part, and if you mess this up I PROMISE that it is still going to taste heavenly. Using your spatula, slide the omelet with the artichoke and cheese section onto a plate. Now turn the skillet over so the other half of the omelet covers the part already on the plate.
- If you are a stickler for pretty looking omelets and this looks a bit messy, here’s a trick: place another dinner plate on top of the one with the omelet and flip the whole thing over. Now the omelet is on the new plate, and I bet it looks much neater. :)
- Scatter the cherry tomatoes on top, grind on a little pepper and serve!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
OTHER EGG RECIPES WE LOVE!
 Take your breakfast to a whole new level with this simple recipe for soft ricotta scrambled eggs. It also makes a great comfort food supper! |
 This simple recipe for pastina with egg and cheese, otherwise known as comfort food, will make everything feel a little better! |
 These perfect little packages of sunny side up egg and ham all wrapped up in a soft crepe are a treat for breakfast, lunch or dinner! |
You had me at brie! But I read through all the saga parts, too, because I love your stories! Hopefully you won’t be buried too long under the white stuff.
Digging out from under our THIRD snowstorm in a row – uncle!!
Been on one of those flights, OMG what a ride! Glad you are ok. Love your blog!
I was SO glad to have my feet on solid ground! Thanks Mary, and thanks for your sweet words!
Yummy and wholesome, especially with eggs from my girls ! T.Y. for your delicious recipes…keep a-posting, and I’ll continue to cook ’em up.
Barb K
★★★★★
Hurray, and I will! Happy New Year, Barb! :)