Savory success…just in time for Sunday brunch


What I love about omelets is that they are so versatile.  You can top them with any number of ingredients and create something different for each of your guests.  Over the past few weeks, I’ve been experimenting with different flavor combinations, reading other people’s adventures with omelet making, and coming to a place where I finally feel like I’ve created something unique.

I created this omelet off of an inspiration I received from my friend Jack.  He posted on my Facebook page about an omelet he made for breakfast that involved cooking some apples with his bacon and sticking that right on top.  I thought…apples?  Really?  I tried it and realized that apples are a nice compliment to the salty flavor in the bacon.  Using the meat to balance them out creates a savory flavor that I really enjoy, especially first thing in the morning.  I determined that if you can use apples, you can use pears.  And what goes better with pears than brie?  Nothing I can think of.

Here are the instructions posted by Jack for the Apple Jack Omelet…

Bacon, bleu cheese, and fried apple omelet. Cook the bacon crisp first so you can use the bacon grease to fry the apples. Use Golden Delicios, and cut into tiny wedges. Fry apples on low heat in the bacon grease with cinnamon, nutmeg and butter. I like to do rosemary, sage and dill seed in with the eggs for the omelet base. Crush up your bacon and put it in with the apples, then crumbled bleu cheese right before you flip the omelet over. ‘Sgood. My tip: Low Heat and patience for every step is a good idea. Also, I like to burn the crap outta mine so it’s brittle and crunchy.

Apple Jack

It was delicious!

My inspired omelet is called the Pear and Rum Raisin Omelet with Brie and it goes a little something like this…



3 Eggs

1 Pear, sliced

1 T. Brown sugar

1 T. Butter

1/8 C. Raisins

Salt and pepper to Taste

1/4 tsp. Cinnamon

1/4 tsp. Nutmeg

1/4 tsp. Ground cloves

Brie (a few slices)

Lemon zest

1.5 oz Rum

How to

Put your raisins in a bowl and cover with hot water.  Pour in 1.5 oz Rum and allow the raisins to soak for about 45 minutes.


Melt your butter in a skillet on medium heat and put in your brown sugar.  Stir and allow the brown sugar to melt into the butter.


After the butter and brown sugar are combined, put in your pear and stir to coat.  Season with your other spices and your lemon zest.


Drain your raisins and add them in then let the whole mixture cook for about 10 minutes on medium low heat.

You will have enough of the pear mixture to top two omelets that require 3 eggs each.  Crack your eggs in a bowl and season with salt and pepper.  Melt more butter in an 8 inch omelet pan then put your eggs in that pan.  Let them sit, using a spatula to hold back the side of the omelet and let the egg drain to the edge of the pan.  This will help the top cook as fast as the bottom and keep from dripping wet egg when you turn over the omelet.


 Flip over the omelet after a few minutes, then top with your cheese.  Using a slotted spoon, top with the pear mixture.


Fold in half and allow to cook.  Flip over and allow to cook on the other side for another few minutes, till the cheese is melted.


Remove from heat and put on a plate.


This was a great combination! I wasn’t sure going into it how I would feel about it.  It had a good amount of sweetness that was balanced out by the brie.  Perfect combination.

Here are some others…

photo 3

Bacon and white cheddar omelet

photo 2

Tomato and feta omelet with oregano

Give some of these a try! Write me a message, either right on this blog, through my FB page or through email to let me know what you tried, what worked and what didn’t! I can’t wait to hear about your adventures with omelets!

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