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Berries in an omelette are unexpected, but the result is an elegant sweet-savoury combination with mild brie cheese. To make a fluffy omelette that doesn't stick to the pan, be sure the pan is sizzling hot before putting in the butter and eggs.
Preheat an 20 cm non-stick pan to high heat.
Slice blackberries in half crosswise. Set aside blackberries.
Beat eggs, water, salt, and pepper together in a large bowl. Set aside egg mixture.
Add 1 teaspoon butter to the frying pan and swirl to coat bottom of the pan. Pour 1/4 of egg mixture into skillet and swirl to coat bottom of pan. Wait for the egg mixture to begin to bubble. Push edges of egg mixture toward the centre of the frying pan with a spatula while tilting the pan to allow uncooked egg to run underneath. Continue cooking and tilting until eggs are set. Reduce heat to low.
Place 1/4 of Brie onto one side of the omelette. Place 1/4 of blackberries over Brie. Drizzle 2 teaspoons honey (if using) over blackberries. Fold omelette in half over blackberries. Slide or lift omelette onto a plate. Repeat with remaining ingredients to make four omelettes. Serve warm.
1 punnet Driscoll's blackberries
3 tablespoons water or milk
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 teaspoons butter
115g brie, rind trimmed, cut into cubes
2 tablespoons honey, optional
4 large eggs
