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1 cup (250 mL) mushrooms, sliced
¼ cup (50 mL) sweet red pepper, finely chopped
2 tsp (10 mL) butter, divided
2 large eggs
2 tbsp (30 mL) water
½ tsp (2 mL) summer savory
½ cup (125 mL) brie, sliced thinly or chopped in small pieces
2 tbsp (30 mL) pepper jelly


In a frying pan over medium heat, sauté mushrooms and peppers in 1 tsp (5 mL) butter.

Meanwhile, beat eggs, water and summer savory together in a bowl.

Melt remaining 1 tsp (5 mL) butter in non-stick skillet. When hot, pour egg mixture in and tip to coat the pan evenly. Cook over low heat; when the egg mixture is starting to set, gently sprinkle the mushrooms, peppers and brie over the top; after a minute when the egg mixture has completely set, fold over and slip onto serving plate. Top with melted pepper jelly.

Serves 1

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