A great Mother’s Day brunch need not be complicated or boring, and a good omelet with appropriate beverages should bring a smile to Mom’s face. Here’s a suggestion from Chef Brad Francis and the people at the Crowne Plaza Melbourne Oceanfront, where brunch on the beach means a great view of the waves and the sunshine on the deck and at Coquina’s Seafood Grille.

Mediterranean Omelet for Two

Courtesy of Chef Brad Francis, Crowne Plaza Melbourne Oceanfront

Ingredients:

  • Six eggs
  • One and one half cup fresh spinach (stems removed)
  • Two ounces feta cheese
  • Quarter cup Kalamata or black olives
  • Quarter cup diced artichoke hearts
  • Quarter cup diced red onion
  • Two tablespoons vegetable oil

Preparation:

1. Place eggs in a bowl and mix together with a fork.

2. Using a non-stick sauté pan, place two tablespoons of vegetable oil into the pan and turn heat to a medium to medium-high temperature. When the pan is hot, add all ingredients except the feta cheese. Sauté till onions are tender and the spinach is wilted.

3. Add eggs to mixture, and using a wooden or plastic spoon or spatula, push cooked eggs toward center of the pan, letting raw eggs cook further on the hot surface of the pan. When all the egg mixture is cooked, add feta cheese to one half of the cooked eggs.

4. Gently place spatula under the half of the cooked eggs without the feta cheese and fold it over on top of the eggs with the feta cheese on it. Cheese will warm and melt.

5.  Serve with herb fried hash browns or your favorite breakfast potatoes.

Beverages:

  • Mimosa: Half a flute of champagne, topped with chilled Florida orange juice, decorated with a strawberry. Korbel works well.
  • Mimosa with a Twist: Champagne and fresh Florida orange juice with Chambord or peach schnapps. Try Tott’s.
  • Kir Royal: Moet et Chandon champagne with Chambord, the raspberry liqueur. Pour one to two tablespoons of the liqueur into a wine glass and top with good, cold champagne.
  • Bellini: Two ounces of peach juice or peach puree to which is added four ounces of sparkling wine, and sometimes, lemon juice. Prosecco, a dry Italian sparkler is traditionally used.
  • All-American sparkler: Shramsberg Blanc de Blanc brut
  • The French classic: Dom Perignon.

 

Coquina’s Seafood Grille at the Crowne Plaza Melbourne Oceanfront Resort and Spa

(321) 777-4100

2605 North Highway A1A, Indialantic

www.cpmelbourne.com

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