Bacon & Brie Omelette Wedges With Summer Salad
This delicious recipe combines the creamy richness of brie with crispy smoked lardons in a flavorful omelette. Topped with a tangy cucumber and radish salad dressed in a zesty vinaigrette, this dish is a delightful balance of textures and tastes. It's perfect for a leisurely brunch or a light dinner option.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 200g smoked lardons
- 6 eggs , lightly beaten
- small bunch chives , snipped
- 100g brie , sliced
- 1 tsp red wine vinegar
- 1 tsp Dijon mustard
- 1 cucumber , halved, deseeded and sliced on the diagonal
- 200g radishes , quartered
Instructions
- Turn on the grill and heat 1 tsp of the oil in a small pan. Add the lardons and fry until crisp and golden. Drain on kitchen paper.
- Heat 2 tsp of the oil in a non-stick frying pan. Mix together the eggs, lardons, chives and some ground black pepper. Pour into the frying pan and cook over a low heat until semi-set, then lay the brie on top. Grill until set and golden. Remove from the pan and cut into wedges just before serving.
- Meanwhile, mix the remaining olive oil, vinegar, mustard and seasoning in a bowl. Toss in the cucumber and radishes, and serve alongside the omelette wedges.
Yield
Serves 4
Nutrition
- Calories: 395 calories
- Fat Content: 31 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 2.2 milligram of sodium
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