Easy Brunch Omelet
Makes: 4 portions
Toppings:
mushrooms
chorizo, bacon or ham
cherry tomatoes
spring onions
herbs
Omelet:
8 eggs
8 tablespoons water or milk
salt and pepper, to taste
2 tablespoons butter
8 slices Jarlsberg Cheese
8 slices ham
Prepare toppings. Fry mushrooms
and chorizo, bacon or ham; cut cherry tomatoes and
spring onions.
To make omelet, crack eggs in bowl and add water,
salt and pepper. Whisk eggs until they turn a pale
yellow color, about 25-35 whisks.
Heat frying pan on medium heat and melt butter.
When butter is bubbly, add about one quarter of the
egg batter. This will make one of four omelets. When
batter starts setting, move hardened parts toward the
middle, enabling the rest to get direct heat as well.
Use a gentle hand to avoid scrambled eggs. When
batter starts to look cooked, add cheese and meat and
flip omelet over. The omelet should be slightly golden
on fried side and a little runny and soft in the middle.
Finally, put omelet on plate and add garnish before
serving.
Make Brunch a Breeze
Skip the stress this Easter with these tips to make
preparing your holiday brunch simply delicious.
1. Choose several make-ahead dishes that you
can prepare well in advance, such as quiche or a
breakfast bake.
2. Skip time-intensive pancakes and instead
serve up a French toast casserole.
3. Prepare recipes using the highest-quality,
freshest ingredients for the best results.
4. Give your meal a boost with unexpected but
impactful touches, such as specialty butters,
homemade jams and delicious cheeses.
5. Create beautiful and tasty accents for your
buffet in minutes with pretty bowls or platters
filled with colorful, seasonal fruit.
Cheesy Bacon Quiche
Makes: 4 portions
Crust:
1 cup butter
1 cup flour
2 tablespoons water
salt
Filling:
1 cup bacon, cut into 1/2-inch cubes
1 leek
4 eggs
1/2 cup Jarlsberg Cheese, plus additional for
topping, grated
3 tablespoons parsley
4 tablespoons cream
Heat oven to 400 F.
In large bowl, mix butter, flour, water and salt
together. Knead thoroughly to make firm dough. Pack
dough in plastic wrap and let rest in refrigerator for
20 minutes. Press dough into full surface of pie plate
and cover with aluminum foil. Prebake in oven 10
minutes, then remove aluminum foil and bake another
10 minutes.
Meanwhile, in frying pan on medium heat, saute
bacon. Add leek at end of cooking time.
In bowl, whisk eggs and cream together and add
grated cheese, parsley, bacon and leek. Pour filling into
crust and top with grated cheese. Bake for 15 minutes,
or until edge is golden brown and center is set. Tip: To
save time, use premade pie crust and bake according to
package directions.
West Virginia Farm Bureau News 27