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Western Omelette
Pepper Rings
4 servings
INGREDIENTS
2 large bell peppers, cut into 1/2 inch rings(All remaining pieces diced)
2 whole green onion, sliced
1/2 cup ham center slice, diced
1/2 cup shredded American cheese
8 large eggs, beaten
METHOD
1. Preheat the griddle side to 400°F for 10 minutes. Place the 8 pepper
rings on the griddle.
2. Toss the peppers, onions and diced ham. Divide mixture evenly
between the pepper rings.
3. Sprinkle the cheese evenly between pepper rings.
4. Pour the beaten eggs into the pepper rings. If any egg leaks from
the bottom, scrape up and place back inside.
5. Cook eggs for 2 minutes, then flip. Cook for 2 minutes longer until
eggs are cooked through.
PRESENTATION
Serve the pepper ring omelettes two per person with fresh salsa for a
brunch or breakfast idea.
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Pistachio French Toast
4 servings
INGREDIENTS
For the French Toast:
2 cups heavy cream
6 eggs, beaten
1 1/2 cups pistachio nuts, slivered
1 loaf challah or brioche bread, thickly sliced
For Serving:
Butter
Maple syrup
Powered sugar
METHOD
1. Preheat the griddle side to 400°F for 10 minutes.
2. Beat the cream and eggs together in a bowl.
3. Spread the pistachio nuts on a plate.
4. Dip the bread slices into the egg mixture on both sides then dip one
side of the bread firmly into the pistachio nuts.
5. Place the bread slices, nut-side up, on the griddle and cook for
3-4 minutes or until golden brown.
6. Flip over then cook for an additional 2 minutes.
7. Remove then repeat with remaining bread.
8. Serve with butter, syrup and powered sugar.
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