Joan Dahl Lussier
Roadhouse Café, www.roadhousecafe.net, Belchertown, MA
- 12 eggs
- 1/3 cup water
- ¼ tsp salt
- 1 cup grated cheese
- ¾ cup fresh peppers, diced (red, yellow, green, and chili)
- ¾ cup onions, diced
- ½ cup chives, chopped
- ¼ cup fresh basil, chopped
- 3 Tbsp olive oil
- 1 cup tomato, chopped
Beat the eggs, water, and salt together for approx. 3 minutes, and set aside. Heat the olive oil in a skillet over medium heat. Add the peppers and onions, and sauté until soft. Remove ¾ of the mixture from the pan and set aside.
Pour (¼ of the) egg mixture into the pan. Carefully lift the edges of the omelet and tip the skillet to allow more of the egg to disperse. When almost cooked, sprinkle the herbs, tomatoes and the cheese on one half of the omelet. Fold the other half over the newly added ingredients. Cook 1-2 minutes until the cheese is melted. Serve immediately.
Makes 4 omelets
Recommended wine/beer for Garden Fresh Omelet:
Kir Royale (Temperance, Michigan)
One of my favorite ways to begin a meal, especially a brunch, is with a Kir Royale. It was traditionally a mix of Créme de Cassis, a liqueur, and White Burgundy -- but it has taken its more popular form of Cassis with champagne over the past 50 years. There are so many versions of champagne cocktail now. You can mix just about any liqueur with Champagne, and because of the slight sweetness in Liqueur, they taste pretty good!
Thatcher´s is a producer of Organic artisan Liqueurs in Michigan. They source only sustainably farmed, organically grown ingredients. Today we have Cucumber, Elderflower, Blueberry and Pomegranate. I like to use a one part Liqueur to six parts bubbly for my recipe. The color you get is fabulous. It is also important to use a dry bubbly because clean flavors are always best. When using a balanced and pure spirit like these and a good delicious bubbly, the end result is a terrific drink, and a great way for us to start our brunch.