Things are opening up here, and with the weather getting better, outdoor dining is back.
One of my favorite outdoor dining activities is a weekend brunch. It’s more casual than a night out, more relaxing, and a great way to end a stressful week.
At a fave brunch spot recently, my husband had an omelet filled with flavorful ingredients from the Mediterranean — olives, pickled peppers, sun dried tomatoes and tons of fresh herbs. He loved it and begged me to make him something similar at home.
And this is it. It’s not exactly the same as the brunch omelet, but it’s pretty close, and super delicious. The key is flavorful ingredients. I used olives, sun dried tomatoes, and cherry peppers, both sweet and hot for contrast. Some feta would be great here, but I didn’t have any. The next time I make this (and there will be a next time!) it’s going to have feta.
Omelets are a great way to experiment on your own, so do that here, and you’ll be happy with the end result.
Use this again: This is best made when you’re ready to eat.
For one or two servings: This serves one and is best made to order.
Store leftovers: This is best made when you’re ready to eat and doesn’t make great leftovers.
- Heat the oil in a small skillet over medium low heat. Add the Citrus Salt & Pepper to the eggs and add them to the pan. Cook for aminute until the edges are set. Lift the edges carefully and let the liquidflow underneath the edges.
- Spread the olives, tomatoes, and peppers on the omelet, andcover to finish cooking the eggs.
- When the eggs are done, remove the lid, sprinkle with freshherbs and slide onto a plate.