I’m a sucker for a big breakfast on the weekend. To me, nothing beats a late start because they do not come often, and a big feast early-ish with my family is such a treat! Looking for something delicious to make this weekend? How about the perfect omelet? This one is open-faced so easy to cook all the way through and there is no stress about flipping it perfectly!
Step one is to pour yourself a mimosa. This is very, very important.
I like really dry champagne with fresh-squeezed grapefruit or fresh-squeezed orange juice and don’t forget the pomegranate seeds. I love this with champage and orange juice. Zupan’s (if you are a Portland area follower) is a great place for the fresh-squeezed juice and one of my favorite inexpensive champagnes gets a 92 on the Tasting Panel and might be $8 at almost any grocery store. Check it out and let me know what you think? Don’t get me wrong, I love a good Cristal as well but for breakfast mimosas, this is my go-to…..Juame Serra Cristaline Brut .
Food, about an hour or so into mimosas, you should get to the food. What I love about this breakfast is that you can substitute whatever is in the house. If you haven’t heard me say it yet…..I really dislike grocery shopping these days. It feels as though I have paid those dues. I like small leisurely grocery shops but not the big, long list grocery shops so, in order to feed that, I have learned to substitute a lot and love it!
Maybe you do not eat meat- great, leave it out or add mushrooms instead. If you do not have sausage, you could use bacon instead. Swiss cheese is great and so is cheddar. You get the point, right? Sometimes I make two variations because I like things that the rest of the family does not and I also think there is a bit of indulgence to be had on a weekend morning with the family.
This one is with mushrooms, garlic, gruyere and arugula on top but I have also made this with sausage, scallions, cheddar and sour cream for servicing, or bacon, onion, and spinach. I also like it with leftover potatoes of any sort, chives, and pepper jack cheese. Actually, I have made this with dozens of different ingredients. Grab what you have and go for it!
Butter to saute the mushrooms
Mushroom- a good handful and any kind will do, different mushrooms will yield different flavors, be creative
1 small clove of garlic sliced
2 eggs, beaten and seasoned with salt and pepper
1 slice of gruyere cheese, swiss is good too
Arugula- a handful, lightly dressed with olive oil, salt, and pepper to serve
Heat your pan on a medium heat- nonstick is the best choice
Melt a knob of butter, add the mushrooms, and a dash of salt and fresh ground pepper. Cook until soft and golden.
Add the garlic halfway through cooking the mushrooms so it doesn’t burn. I like garlic so I often add a bit more but you can omit the garlic if you are not a fan.
Take the mushrooms out of the pan and set aside
Drop another bit of butter in the pan.
Beat the eggs in a bowl.
Pour the eggs in the pan with the melted butter and let the bottom set a little, then draw in the sides and let the uncooked egg flow into the edges of the pan so that all of the egg is getting cooked.
I like to put the pan under the broiler that is set is to low for just a few minutes to cook the top of the eggs.
Once the egg is almost set, put mushrooms on top and then the cheese slices.
Flash under the broiler to melt the cheese.
Remove the omelet from the broiler and add the arugula on top.
Serve with whole-wheat toast just to make yourself feel better about the butter and the cheese. I like a bit of Tabasco on my omelets as well.