| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 ounces brie or Camembert cheese
- 12 large eggs
- 1/4 cup milk
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter
Instructions
- Freeze the cheese about 10 minutes, then cut off the rind and slice the cheese into 1-inch cubes. (Freezing makes it easier to cut.)
- Whisk the eggs, milk, parsley and chives in a bowl; season with salt and pepper.
- Heat a large nonstick skillet over medium-high heat, then add the butter. When the foam subsides, add the egg mixture and cook, undisturbed, until the edges set, about 30 seconds. Using a rubber spatula, pull the set egg around the edges into the center of the pan. Repeat, drawing the spatula around the edge of the pan, until most of the eggs are set, about 5 minutes.
- Scatter the cheese on top and let melt slightly, then fold the eggs over the cheese. Remove from the heat and let sit until the cheese melts, about 1 more minute.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 203 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 14 g |
| Cholesterol | 303 mg |
| Sodium | 290 mg |
| Serving Size | 1 of 8 servings |
| Calories | 203 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 14 g |
| Cholesterol | 303 mg |
| Sodium | 290 mg |
Reviews
This is easy and a great way to use leftover Brie. Didn’t have fresh parsley nor chives so I used fresh spinach and it was perfect. A keeper for when I need to use up leftover Brie.
Very easy and different option for scrambled eggs. Great use for leftover Brie. ( you can store frozen diced and pull out as needed for a quick breakfast.)
I made this for my husband and I, very good and very easy but rich! I used 4 eggs and 2 ounces of cheese + the chives and regular butter.