Omelet with Pont-l’Évêque and Heirloom Tomatoes

What is so great about this recipe is that there are only 4 ingredients needed!

It is super simple and easy to make, perfect for anytime of the day as the meal or snack, especially when you are press for time.


Straight to Recipe

Omelette with Pont-l'Évêque and heirloom tomatoes

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Omelet can be cooked to tailor personal taste easily. It can be folded, rolled, open-faced, or cooked on both sides. Here, we folded the eggs just so the cheese melts slightly and the fresh tomatoes are warmed just above room temperature.

The cheese we use here is Pont-l’Évêque. It has been one of our all time favorite French cheese. This squared shaped soft cheese from Normandy has been produced since the Middle Ages and is apparently the oldest French cheese still been produced.

If you enjoy soft French cheese such as brie or camembert, this one has far more flavors. It is nuttier, more smooth in texture without been too creamy or runny, and it is unforgettably delicious.

The tomatoes used here are heirloom tomatoes from our local farmer’s market. They are typically picked a lot later than the ones in the super market. This is how they tend to have more flavor and are juicier. Each different color has its own unique flavor. Slicing and cooking with them is invigorating and joyful.

There are apparently more than 3,000 varieties of heirloom or heritage tomatoes in active cultivation worldwide and more than 15,000 known varieties!

Well, here is the recipe! Go cook up this beautiful dish and enjoy!

Bon appetite!

Heirloom Tomatoes

Shopping List

Pont-l’Évêque, or soft cheese such as brie or camembert
Heirloom tomatoes, or any types of tomatoes that is available
Olive oil
Salt and Fresh Ground Blackpepper to taste


Tool List

Medium frying pan
A whisk or a fork
A Bowl, large enough to whisk 3 eggs




Omelet with Pont-l’Évêque and heirloom tomato

Print Recipe
Serves: 1 Cooking Time: 10-15 minutes


  • 3 Eggs, whisked and season with salt pepper to liking
  • 3-5 thin slices of Pont-l’Évêque, or any soft cheese such as brie or camembert
  • 1/2 cup heirloom tomatoes, halved if they are small, cubed if they are large
  • 1 tbsp. Olive oil
  • Salt and black pepper to taste



Heat a medium frying pan over medium heat, when it start to get hot, pour the batter into the frying pan and cook gently.


Constantly pulling and the set egg around the edge of the frying pan into the center, until the top is just cooked.


Add tomatoes and spread them evenly on half side of the egg, then add the slices of cheese, also spread them evenly so the half side of the egg is well covered.


Fold the side that has no tomatoes or cheese and cover the other side well.


Cook for about another minute until the cheese melts slightly. Remove from heat and serve.

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