Sundried tomatoes and brie omelette

4 Servings

20 minutes

30 minutes


1 small shallot, sliced

150 g button mushrooms, brushed and sliced

1 tablespoon fresh cilantro, chopped

80 g brie cheese, sliced

8 eggs, beaten

50 ml milk (optional)

Kémia sundried tomatoes, diced

1 tablespoon of Kémia sundried tomato spread

2 tablespoons extra virgin olive oil

Fresh parsley


  1. Heat extra virgin olive oil in a non-stick skillet over medium heat.
  2. Add the sliced shallot and cook until lightly golden.
  3. Add button mushrooms and cilantro. Cook and stir for approx. 15 minutes until all the liquid they release has evaporated.
  4. In a bowl, combine beaten eggs, brie, milk, sundried tomatoes spread, and diced sundried tomatoes.
  5. Pour the mixture into the skillet and stir to combine.
  6. Reduce the heat, cover, and cook until the Omelette is fully cooked.
  7. Sprinkle with fresh parsley and serve.
  8. Enjoy!

Additional Tips

  • Serve with Kemia Artichokes and toasted bread slices.