Chef John's Creative Culinary Services
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4 tsp. Butter
4 eggs, beaten
salt and pepper
½ cup good quality marinara sauce or pizza sauce, held warm
4 slices pepperoni or salami
½ cup shredded Mozzarella cheese
2 pieces toasted bread, optional
Place two tsp. butter in a small non-stick saute pan over medium heat. After butter is melted and foamy, add two beaten eggs to the pan and swirl to coat. Sprinkle with salt and pepper. Using a rubber spatula or wooden spoon, drag the egg from each corner towards the center of the pan, wait ten seconds and repeat, forcing uncooked egg to the bottom of the pan.
While the center is still loose, add 1/4 cup sauce to the omelet evenly from front of pan to the back part of the pan. Follow with two slices of the pepperoni or salami. Cook until the omelet is mostly cooked. Using a rubber spatula, gently fold one half of the omelet over the other half and top with half the cheese.
Cover the pan with another pan or plate and cook for about two minutes. Slide the finished omelet onto the toast on the serving plate and repeat for second omelet.
WAFFLES WITH FRESH FRUIT
1/4 cup whipped low fat cream cheese, room temperature
1 tsp. maple syrup
2 frozen good quality waffles
½ small seedless orange, peeled and separated into sections
1/3 cup blueberries
½ kiwi, peeled, halved and sliced
1 small sliced banana
1/3 cup sliced strawberries, hulled
powdered sugar (optional)
Whip together the syrup and cream cheese. Toast the waffles according to package directions. Place a waffle on each plate and spread the cream cheese mixture on top.
Arrange in rows on each waffle, the orange segments, then the blueberries, kiwi slices, sliced banana and sliced strawberries pressing the fruit into the cream cheese mixture. Top with powdered sugar, if desired.
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