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Quail Eggs Omelet Wedges ready to be served

Bacon & Brie Quail Eggs Omelet Wedges

A delicious quail egg omelet with creamy brie and a refreshing summer salad.
5 from 1 vote
Prep Time 15 mins
Cook Time 5 mins
Course Breakfast, Brunch
Cuisine International
Servings 2
Calories 687.93 kcal

Ingredients
 
 

  • 2 tbsp olive oil extra virgin
  • 100 g smoked lardon
  • 20 quail eggs
  • 100 g brie
  • 1 tsp Dijon mustard
  • 10 cherry tomatoes
  • fresh parsley
  • mixed salad leaves
  • salt
  • pepper
  • some lemon juice

Instructions
 

  • Prepare your ingredients by lightly beating 20 quail eggs with a fork. Take a small bunch of parsley and wash them under cold running water. Then, shake off the excess water and chop it finely. Halve the cherry tomatoes or quarter them, depending on how you want them.
  • Take a small pan and place it over medium heat. Add the lardons or bacon cubes and fry them until they become crisp and golden. Keep stirring with a wooden spoon in order to fry them evenly.
    Keep an eye on them all the time, because you really want to avoid burning them. When you finish frying the lardons, place them on kitchen paper. This helps to drain the excess fat.
  • Then, use that same pan to make the omelet or grab a bigger one if you're preparing more servings. You won't need oil because the pan is already greased from the fried bacon. Mix the beaten eggs with the fried lardons chopped parsley. Add a pinch of salt and some ground pepper for seasoning.
    Then, pour this mixture into the frying pan, put a lid on top, and cook over low heat until the omelet is nearly set. Next, lay the brie on top. Cover the pan again until the quail egg omelet is all set and has a beautiful golden color. Remove the omelet from the pan, fold it, and cut into gorgeous wedges upon serving.
  • Now, until the quail eggs omelet cools down, prepare the summer salad. Take some mixed salad leaves and put them in a bowl together with the tomatoes. Add two tablespoons of olive oil, a squeeze of fresh lemon juice, 1 teaspoon of Dijon mustard, salt, pepper, and mix everything. Serve this refreshing summer salad alongside the almost warm omelet wedges.

Nutrition

Calories: 687.93kcalCarbohydrates: 18.44gProtein: 39.04gFat: 50.96gSaturated Fat: 15.89gCholesterol: 809.6mgSodium: 1364.4mgPotassium: 456.19mgFiber: 5.78gSugar: 2.72gVitamin A: 1202.13IUVitamin C: 20.37mgCalcium: 211.04mgIron: 4.59mg
Keyword quail eggs omelet
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