Sunday Brunch

Sunday brunch.

This was nice after a long bike ride.  I’ve tried to lighten up the recipes a little to cut back on fat.

Potatoes O’Brien

  • 1 pound red potatoes cut into ½” dice
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 1 cup chopped green pepper
  • 1 tsp canola oil
  • 1 tsp McCormick’s Montreal steak seasoning

Put potatoes in a microwave-safe bowl and microwave them for 5 minutes.  Prepare the remaining vegetables, crack eggs and dice ham (see below) for omelets in the meanwhile.  Also heat up a medium-sized non-stick skillet over medium high heat.  Add canola oil.  When oil is hot add potatoes and spread them into a single layer.  Cook for three minutes then stir them to turn the potatoes and allow other surfaces to brown.  After three more minutes,  sprinkle potatoes with seasoning and stir in onion, garlic and green pepper.  Stir occasionally until potatoes are nicely brown and vegetables soft.  Turn off the heat.

Ham and cheese omelets

  • 4 oz finely diced ham
  • 4 eggs
  • 1 cup egg substitute (e.g. Egg Beaters)
  • 4 tsp butter
  • 4 tbsp grated parmesan cheese
  • Freshly grated pepper

Dice ham.  Crack eggs into a bowl.  Add egg substitute and beat them with a wire whip to blend.  Heat a non-stick omelet pan over medium heat.  Add 1 tsp butter and swirl it to evenly coat the bottom of the pan.  Add ¼ of the egg mixture.  Shake the pan vigorously back and forth over the burner (think of Julia Child at the Cordon Bleu in Julie and Julia) to avoid any air bubbles.  Use a heat-proof rubber or silicone spatula to lift the edges of the omelet and allow uncooked egg underneath.  When eggs are partially set (after about 1 minute), spoon 1 oz ham and sprinkle 1 tbsp cheese evenly over the omelet and cover it.  Turn heat to low.  After about two minutes, lift the lid and see if the omelet is moist but not runny. If not cover for a minute or two more.  When the omelet is ready, slide the spatula underneath it to loosen it from the pan.  Slide the omelet onto a plate flipping the pan when the omelet is halfway on the plate to fold the omelet over itself.  Repeat to make 3 more omelets.  Serve with potatoes O’Brien and Orange Juice (or Mimosas – OJ and Champagne, if you are in a festive mood.  Makes 4 servings.

 *Note a real French omelet is not browned.  This is hard to achieve and requires very low heat and constant shaking of the pan.  This is even more difficult to achieve when you use egg substitute because the whites need slightly higher heat.  Don’t sweat it if you see some light brown spots, as I have in the picture.

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