Everyday Fare With Extraordinary Flair
Ricotta-Stuffed Omelet with Cherry Preserves takes just five minutes and five ingredients to make, and is perfect for Mothers Day or any special breakfast or brunch.
With Mothers Day right around the corner, its nice to have a few truly special breakfast and brunch ideas up your sleeve. That is particularly true if the recipe comes together in just five minutes and follows the idea of less is more, allowing the flavors of top-quality ingredients to truly shine!…
A Cheesy Western Omelet makes a delicious meal any time of day. The thing about eggs that is simultaneously fabulous and frustrating is that they’re best served right away. (Of course there are exceptions to every rule, and the one that immediately comes to mind with eggs is hard-boiled! But you get the idea.) Scrambled eggs wait for no one, and likewise, the runny yolk of a perfectly poached egg suddenly becomes a lot less appealing once cold. Omelets are no different because let’s face it, eggs generally just don’t reheat well....
Some nights I crave breakfast for dinner and on these nights an omelet makes a delicious meal. It’s healthy, filling, and can be made in a matter of minutes. I like to make omelets later in the week or on the weekend since they are a great way to use up any leftovers that may have accumulated in the fridge during the week. If you don’t have zucchini you can sauté any veggies you have on hand. Open-Face Omelet (Yield: 1 serving) 1 1/2 tsp olive oil, divided 1 small (about 1/3 lb) zucchini, cleaned and thinly sliced 1 small clove garlic, minced 2 eggs, […]...
A couple weeks ago I bought a brick of Kefalotiri cheese to make Saganaki (recipe coming soon!) and I had some leftover cheese. Kefalotiri is a hard, dry Greek cheese made of sheep or goat’s milk. Inside it’s dappled with small, irregular holes, and it has a sharp aroma and a tangy, salty taste. To me, the texture and flavor of Kefalotiri is very similar to Pecorino Romano or Parmigiano-Reggiano, so either of those might work well as a substitute. Chives grow wild in Greece, so when one of Mike’s colleagues was sweet enough to give me a large bag of chives (thank you, Thom!) […]...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.
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