Bell Pepper, Zucchini and Brie Omelet

This is the Bell Pepper, Zucchini and Brie Omelet recipe.

  • Prep: 10 min
  • Cooking: 20 min - 25 min
Yields 4 servings
DFC

Ingredients

  • 3 tbsp (45 mL) olive oil
  • 1 red onion in thin slices
  • 1 large yellow bell pepper seeds removed and cut into strips
  • 2 cloves garlic crushed
  • 1 medium-sized zucchini sliced thin
  • 6 eggs
  • 5 oz (150 g) Canadian Brie* in pieces
  • Salt
  • Freshly ground pepper
  • Green salad

Preparation

In a frying pan, heat oil over medium heat. Sauté onions and bell pepper strips about 10 minutes, or until tender.

Add remaining oil. As soon as it is hot, brown garlic and zucchini slices for 5 minutes, stirring constantly.

Break eggs in a bowl, season with salt and pepper, beat well, then mix in Canadian Brie.

Pour over vegetables and stir. Make sure the bottom of the pan is uniformly covered with egg mixture. Cook over low heat until omelette is almost set. Traditionally, an omelette is flipped over to brown the top, however it is easier to finish it off by simply broiling it in the oven a few minutes.

Let the omelet cool for 5 minutes before slicing. It is delicious served either hot or cold, accompanied by a green salad.

Tips

*For a change, try this recipe with or Canadian Camembert cheese.

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 338 Calories
Protein: 17 g
Carbohydrate: 8 g
Calcium: 10 % / 112 mg
Fat: 27 g