Foods We Love: Brie | Seventh Generation
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Foods We Love: Brie

Author: LisaFerber

For many years, I existed happily on American cheese and Velveeta. When I reached adulthood, suddenly Brie seemed like the cheese to bring to a picnic, order in a brunch omelet, or offer at a party.


Legend has it that a predecessor to Brie first came around by accident in the Middle East: A nomad had filled his rennet-lined animal-skin saddlebag with milk, and then embarked on a long journey. The combination led to a watery liquid and a lumpy texture that is said to be an early form of what we now know as brie. Reportedly, the emperor Charlemagne was such a fan of the food that he would have large cases sent to him annually.

Nutritionally, Brie is a great source of B12, with one ounce providing 8.7% of the average person's recommended daily allowance. B12 is essential for healthy red blood cells and the health of your nerves. An ounce of this delicious dairy product also offers 7.8 of your RDA of B2, also known as riboflavin, which protects against the damaging properties of free radicals. But make sure not to overdo it: While a 1-ounce portion offers 5.9 grams of protein, it also contains 7.9 grams of fat, of which 4.9 grams are saturated, and it has 11.9% of your RDA of sodium—something to keep in mind if you're managing high blood pressure. So always balance the rest of your diet when you're enjoying some great Brie.  


Here is a recipe for a Leek 'n' Brie omelet, courtesy of, originally from Simple & Delicious.


Leek 'n' Brie Omelet

Yield: 1 serving


  • 1 small leek (white portion only), chopped
  • 1 teaspoon olive oil
  • 1/4 teaspoon minced garlic
  • 2 teaspoons butter
  • 2 eggs
  • 2 tablespoons water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 ounce Brie cheese, diced



  • In a small nonstick skillet, cook leek in oil over medium heat for 5 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside.
  • In the same skillet, melt butter over medium-high heat. In a small bowl, whisk the eggs, water, salt and pepper. Pour into skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath.
  • When the eggs are set, spoon leek mixture over one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.


Nutritional Facts 1 serving (1 each) equals 406 calories, 30 g fat (13 g saturated fat), 474 mg cholesterol, 694 mg sodium, 14 g carbohydrate, 2 g fiber, 20 g protein.