Omelette For A Rainy Day
A hearty brunch I made up today for a rainy day in the desert.
- 2 large eggs
- portobello mushrooms
- roasted red peppers
- grape tomatoes
- peppered gouda cheese
Sauté the mushrooms, grape tomatoes and roasted red peppers in a cast iron skillet with salted butter. Whip the eggs in a bowl and season with cayenne pepper, fleur de del and fresh pepper. Pour the eggs on the skillet, and let it cook until it starts bubbling. Crumble the gouda cheese and snip the fresh chives onto the omelette. Stick the skillet in the oven at 350 degrees until it’s done.
Et voilà! Brunch in an instant!
Happy Eating and Happy Cooking! xx