Brie Omelette with hop shoots

When the fridge offers little more than a couple of eggs, don’t despair! Today we are going to make a really luscious recipe using only a few simple ingredients. If your fridge really has only a few eggs and some leftover cheese such as Brie, you're still in business! You just need to go out and collect some wild hop plants, and you're done. And if you don’t have time to make a foray into the woods, go to your greengrocers instead and buy a little bunch of hop shoots. With the eggs, some brie and your fresh hop shoots (remember that the bigger they are, the tastier) you can create a mouth-watering omelette. You might want to make a large omelette to be shared by everyone, or small individual omelettes, served with a simple green salad.


10 minutes Total time
Serves 3 persons
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These quantities are for making two omelettes, so adjust them according to your needs. First you should prepare the omelette mixture. Beat the eggs and salt as you would for a standard omelette. Cut the brie into slices. Put oil in a pan and, when hot, pour in the egg. Proceed following the recipe for omelette. When the egg is almost all cooked but still a bit soft, distribute the hop shoots and cheese over the surface with a spatula, fold the omelette over itself into a semicircle. Serve quickly, while it is still pretty hot, and grind over some pepper. Your omelette with brie and hop shoots is ready to be eaten!

The traditional omelette recipe requires the use of clarified butter rather than oil, an ingredient that unlike traditional butter is healthier because of its higher smoke point. In addition to the traditional French omelette there are many variations well-embedded in the culinary habits of various countries. Thus we have the ‘bauernomelette’ in Germany, the ‘frittata’ in Italy, the ‘masala’ or Indian omelette in India, the ‘tortilla de patatas’ in Spain, and so on.
It seems that the term ‘omelette’ has been in use since the 1500s, at which time they also used ‘homelaicte d'oeufs’, ‘alumelle’, ‘aumelette’, ‘amelette’. Only in 1700 did this delicious egg dish become exclusively known as an ‘omelette’.

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