Sunday Brunch: Gazpacho and Omelette

Today is leftovers Monday which means I try to find what’s left on the fridge from last week’s and try to piece together a piece of here and there to make a simple meal. Ironically instead of a dinner menu I whipped up a vegetarian brunch menu. Lol!

This brunch menu is a complete meal that will satisfy your craving for a hearty staple even though it does not come with bacon or sausage. Who says vegetarians don’t have fun! They actually do and this meal proves it. The gazpacho is amazingly good and pairs nicely with the omelette.

Gazpacho Recipe Serves 3.

Ingredients:

4 large ripe cluster tomatoes. They call these vine ripened tomatoes in the supermarket. Half an english cucumber, peeled and sliced
1 T. honey
2 tsp. rock salt
Fresh ground black pepper
¼ C. Extra virgin olive oil

Directions:

With a blender, combine tomatoes and cucumbers. When they have liquefied add the honey, salt, pepper and oil. Blend for a a few more seconds and pour into bowls.

Roasted Peppers and Potatoes Omelette  Serves 2.

4 T. canola oil
1 large russet potato, peeled and cut into ¼ inch thick cubes.After slicing, wash and pat dry to prevent the oil from splashing when they're added to the pan.

1 teaspoon paprika

2 roasted bell peppers, sliced thinly

5 large eggs, beaten with 1 T. of water

I remember my Aunt told me that adding water to the eggs makes it fluffier while adding cream to it makes it denser.

4 T of cheddar cheese

Salt and pepper to taste

Directions:

In a pan, heat 2 T. of oil in high heat. Add the potatoes and cook for about 5 minutes. Sprinkle over the paprika and saute. When potatoes are soft but not mushy, add the roasted bell peppers. Season with salt and generous amount of black pepper. Saute for about 2 minutes and set aside. This will be your filling.

 

In another pan or skillet, heat 1 T. oil in medium heat.  Pour half of the egg mixture. When egg is slightly cooked and you can see the base is stable add the half of filling on one side the pan and sprinkle over half of the cheese. When the bottom of the omelette has cooked completely, fold in the egg to cover the filling and slideout the omelette into a plate.