Things have been busy so I’ve not had time to make a post, but, toay I made brunch for me and Tristan.
The menu:
- Potatoes and Onions
- Asparagus and Four Cheese Omelet
- Champagne Grapes
- Milk or Water
It was all quite simple.
Potatoes and Onions
- 2 tbs Canola Oil
- 1 tbs butter
- 1 small onion
- 3 small russett potatoes
- Salt & Pepper to taste
Heat a large saute pan. Add the caonla oil and butter. Thinly slice the onion and add to the saute pan. Cook until translucent. Remove from pan. Thinly slice potatoes in to rounds (the thinner the slice the faster they’ll cook). Add to sautee pan. Cook until they begin to get fork tender. Add onions again. Cook until everything is a nice brown.
Omelet:
- 2 eggs
- 1 cup of warm almost hot water
- 2 tbs water
- Canola oil spray
- 1/4 cup favorite 4 cheese blend
- 5 spears of asparagus, cooked and cut in half
- Salt and Pepper to taste
Soak the eggs in 1 cup of warm water for at least 5 minutes (this only needs to be done if they are not room temperature). Once they are room temperature, drain water and break eggs (I use the same cup they were soaking in). Add a bit of salt and 2 tbs of water and beat with a fork until slightly fluffy. Heat an omelet pan or small saute pan, medium high. Spray with cooking spray. Poor the egg mixture in in the pan. When the bottom part is cooked pull half of it to one side of the pan and turn the pan so the raw egg goes to the empty part of the pan. As the bottom begins to cook, even spread the cheese and asparagus on half the omelet and flip in half. Cook until slightly brown then flip. Cook other side till slightly brown and serve.