Omelette with brie cheese and marinated peeled tomatoes

Omelette with brie cheese and marinated peeled tomatoes

What’s better to start your day, than an omelette with brie and marinated sliced peeled tomatoes? Maybe two!

Made with Pelati

Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.


For the base

  • 4 large eggs
  • 60 g milk
  • 30 g extra virgin olive oil
  • 60 g parmesan cheese
  • salt
  • Pepper

For the topping

  • 200 g Brie cheese
  • 200 gMutti peeled tomatoes
  • thyme
  • oregano
  • marjoram
  • garlic
  • basil
  • salt
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Omelette with brie cheese and marinated peeled tomatoes: Method

  1. In a bowl, beat eggs and milk. Add the parmesan cheese.
  2. In a small bowl, add the sliced Mutti peeled tomatoes, all the herbs, the garlic and the salt. Mix and put aside.
  3. In a second bowl, whip egg whites. Add them slowly to the first bowl.
  4. In a skillet, add the extra virgin olive oil and once it is hot, pour in half the eggs. Cook them on a low heat with the lid on without stirring.
  5. Once it's almost ready, add the slices of brie cheese at the centre of the omelette, and the marinated peeled tomatoes. Fold the omlette in half to cover the cheese and the tomatoes, and let it cook for another couple of minutes until the cheese melts.
  6. Serve immediately.


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Also made with: Pelati


Tomato tarte tatin

Total time 1h 40 min

Difficulty Challenging

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