Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
|
Ingredients: Saute assorted wild mushrooms, sliced red pepper and diced onion in butter just until tender. Do not overcook, set aside. Chop fresh herbs such as: dill, basil, cilantro and chives, set aside. Whisk together 8 eggs and 3 tbls. water in a bowl, set aside. You will need two 8-inch non-stick pans (the kind with a curved edge vs. a straight edge). Heat pans on high with 1/2 tsp butter and 1/2 tsp canola oil until the sizzling noise stops. Pour egg mixture into hot pans-split evenly between pans. As the eggs set up around the edges, gently pull the cooked part to the center and let the raw eggs run to the bottom. Do this until all the eggs are set. Turn down the heat to a low setting and sprinkle shredded smoked cheddar cheese, vegetables, then herbs on top. Sprinkle with salt and pepper to taste. Cover one with a lid and let the cheese melt. Have ready a serving dish (a clay pie plat works well), well warmed from the oven. Slide the uncovered omelet flat onto the pie pan. Slide the other omelet on top. Slice into wedges and serve with mini popovers or muffins. Instructions: |
Recipes Search
- Applesauce Raisin Bread
- New England Corn Chowder
- Orange Spiced Scones
- Skagit Berry Oatmeal Muffins
- French Toast
- Betty Ruth's Ginger Cookies
- Crustless Quiche
- Miniature Double Chocolate Espresso Cups
- Lemon Custard Sauce
- Carrot Cake
- Almond Angel Food Cake
- Huevos Rancheros
- Too Quick Quiche
- Cheese Fruit Tart
- Pear & Dried Cherry Crisp
Copyright © 1993 - 2012 Lanier Publishing International