This quail egg omelet is so easy to make and goes so well with the fresh salad that you'll make it your go-to summer breakfast!

Type: Breakfast

Cuisine: French

Keywords: quail egg omelet, omelet with quail eggs

Recipe Yield: 4 servings

Calories: approx. 400 kcal/serving

Preparation Time: 0H15M

Cooking Time: 0H10M

Total Time: 0H25M

Recipe Ingredients:

2 tbsp cold-pressed olive oil

200g smoked lardon

30 fresh quail eggs, lightly beaten

small bunch chives snipped

100g brie, sliced

1 tsp Dijon mustard

200g radishes, quartered

1 halved cucumber without seeds and preferably sliced diagonally

Recipe Instructions:

Step 1: Prepare your ingredients by lightly beating 30 quail eggs with a fork. Grab a small bunch of chives and wash them under cold running water. Then, drain them properly and snip them. Half a cucumber that was previously washed and remove its seeds. Next, slice it on the diagonal. Now, thoroughly wash the radishes and quarter them.

Step 2: Grab a small pan and heat up 1 tablespoon of cold-pressed olive oil. Add the lardons 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 oil.

Step 3: Next, grab a decent-sized non-stick frying pan and heat up about 2 tablespoons of olive oil. While the pan is heating up, mix the beaten eggs with the fried lardons snipped chives. Add some ground pepper for seasoning. Then, pour this mixture into the frying pan and cook over low heat until the omelet is nearly set. Next, lay the brie on top. Broil or simply cover everything until it's all set and has a beautiful golden color. Remove the omelet from the pan and cut into gorgeous wedges upon serving.

Step 4: Now, until the quail eggs omelet wedges cool down, prepare the summer salad. Grab some olive oil, lemon, mustard, and seasoning and put everything in a bowl. Toss in the cucumber and radishes. Add some salt, pepper, and lemon juice and mix everything. Serve this refreshing summer salad alongside the almost-warm omelet wedges.