Brie, Kale, and Mushroom Omelet

As has been the pattern lately, I haven't had time to post entries in a timely manner. But better late than never! I made this omelet quite a few Sunday ago at this point, but it was super tasty and worth mentioning.

Saute the kale (I used lacinato) and mushrooms until wilted (don't overcook).

Beat 4 to 5 eggs together and pour into a nonstick skillet over medium-low heat. Once the eggs start to cook put the brie, followed by the cooked vegetables, over half of the eggs.

When the eggs are set, flip half over the vegetables.

Cook for another few minutes until the middle is set. Cut in half and serve on a plate with the remaining sauteed vegetables.

Fried Eggs with Aged Gouda

During the week I rarely get to enjoy breakfast. If I am lucky I have time to grab a granola bar on my way out. So on the weekends, breakfast or brunch is a luxury I try not to miss out on. Today I made a quick easy breakfast that took about 5 minutes. If you are able, I highly recommend purchasing or making garlic butter. It is the quickest way to make everything delicious. I get mine from Ronnybrook Farms at the Union Square Farmers Market. It also seems fairly easy to make, although I have never tried (future blog post, perhaps?).

I simply heated a nonstick skillet and melted garlic butter. Crack two eggs. Cook until whites have set, then flip. Place a few slices of aged gouda on each egg while it finishes cooking, 1 minute or so. Meanwhile, toast english muffins and smear with garlic butter. Ta-da! I enjoyed this with some pumpkin spice coffee from my favorite place to get fresh coffee, Porto Rico Importing Co http://www.portorico.com/store/. It made for a yummy fall breakfast on what is turning out to be a rainy day. So much for my trip to the farmers market...