Omelete crepes with ham, cheese and bruschetta
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 2
  • 2 eggs
  • 3 slices of Kirkland Black Forest ham
  • 3 slices Gouda cheese
  • 6 cherry tomatoes cut in to quarters
  • 4 fresh basil leaves, chopped
  • ¼ teaspoon Kirkland balsamic vinaigrette
  • ¼ teaspoon Kirkland extra virgin olive oil
  • Kirkland salt and fresh ground pepper
  1. In a small bowl mix the tomatoes, basil, balsamic and olive oil. Season with salt and pepper and set aside.
  2. Beat one egg with a fork. Add salt, pepper and ½ tsp of water.
  3. Heat a smaller non stick frying pan until it is very hot, then lightly spray with cooking oil.
  4. Pour the egg mixture into the pan and angle the pan from side to side and front to back so as to spread the egg in a thin layer all over the pan.
  5. When the omelet is almost cooked, flip it to the other side and cover one half with 1½ slice of cheese, 1½ slice of ham. Roll the omelet crepe and repeat with second egg.
  6. On top of each omelet serve half of the bruschetta.
Recipe by Costco Diva at