From the Diary of a Kitchen Goddess: My Garden Omelet Birthday Brunch
Thursday, June 28, 2012 ~ Waking up to a lovely omelet brunch
Pampered Like a Goddess
I woke up on my birthday to a delicious fragrance dancing through my cottage. Esperanza had woken up early to prepare an omelet for me to begin my birthday celebration with. She is a very thoughtful friend and her labor of love reaped results that sent my taste buds into ecstasy.
An Elegant Presentation of Gifts
Not only did she prepare a garden veggie omelet, she also juiced a pound of carrots with parsley, celery, wheat germ, and avocado for me to drink, and brewed a tall pot of coffee, served with cream in my favorite mug. When I padded out to the dining niche in my bathrobe and slippers, there were 3 sunflowers in a vase, and my place was set with a flowery napkin in a copper Celtic knot ring. She greeted me with a kiss on my cheek as she pulled out my chair for me to sit on. Then she played Happy Birthday to You on her violin before she took her seat at the table across from me.
My Birthday Wish
"What do you want to do for your birthday today?"
"I would like to sail to a lighthouse in a schooner and eat an elegant ravioli dinner by the water."
"I can arrange for that to happen."
"How wonderful! What time can we start?"
"As soon as you are ready. You must take a bath in warm water and rose petals first, then rub sweet almond oil into your skin."
"I'll play Pachelbel's Canon for you while you take your bath."
"Okay, as soon as I am finished savoring my delicious omelet."
"I'm glad that you like what I have made for you."
"You are a very seasoned cook, if you would pardon the play on words." Both women giggled.
Esperanza Makes My Birthday Wish Come True
As soon as I emerged from the bathtub, a group of my dearest friends greeted me with bows and kisses to my hands and cheeks. Grover was there with Diana, Juliette was there with Sebastian, and Asha stood next to her brother Damien. Esperanza used her magic wand to carve out a doorway from my backyard, which led to the quays of a harbor.
At 9:30 a.m., the tide was high enough for the schooner to launch. Since Grover was skilled at the helm, he was the skipper for the day. We all piled into the boat, saluted each other, and were under weigh. The name of the schooner was Cape Ann Magic
The morning sky was sunny and clear, with a few feathery clouds floating high in the dome above us. The breezes were constant, so we did not need to tack very much in order to reach our destination, Ten Pound Island Lighthouse, in Gloucester MA. We arrived there by noon, and climbed out of boat onto the welcoming dock of the island. The shore was more pebbly than sandy, so our shoes helped soften their scraping.
Climbing and Dining
At 1:00 p.m., my friends and I arrived at the foot of the lighthouse. We climbed its steps to the top balcony of the tower, watching the strobe light turning around and around. When we landed on the ground again, our stomachs begin to growl, so we walked over to a small cottage where a grandmotherly woman, named Dulcinea, owned a small, seasonal restaurant. She served us gourmet ravioli with cilantro pesto and meat sauce, and sprinkled with shredded Parmesan cheese on ivory china. From crystal glasses we sipped Sangría. Raspberry fool on top of a chocolate brownie was our dessert.
Relaxing seaside music for your listening pleasure ~
Music that will make you feel you are the lighthouse keeper on and island in the middle of breezy coastal waters while you eat a delicious meal for two.
A serving of omelet garnished with avocado wedges
An omlette full of delicious, colorful food ~
- 6-12 Large eggs, beaten
- 1/2 cup Milk, beaten into eggs
- 2 Potatoes, chopped small
- 2 Carrots, cut into thin slices
- 1 Tomato, diced
- 1/2 cup Baby Spinach, chopped
- 1/2 cup Kale, removed from stem and chopped
- 1/2 cup Portabello mushrooms, sliced thin
- 4-6 Chives, chopped small
- 1 tablespoon parsley, fresh or dried
- 1 tablespoon savory, fresh or dried
- 1 tablespoon thyme, fresh or dried
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2-3 tablespoons butter, for cooking on the skillet
- 1 package shredded cheese of any flavor, for garnish
A garden veggie omlette is a lovely beginning to the day ~
- Cut the veggies and herbs for the omelet.
- Crack the eggs in a separate bowl, and whisk with the milk, pepper, and salt.
- Melt the butter in the skillet and start heating the chives.
- Add the rest of the chopped vegetables and herbs.
- Cook for 5 minutes, until the vegetables are soft.
- Pour in the egg mixture and let the omelet cook until all of the egg is solid ~ about 5 minutes or so.
- Sprinkle cheese on top to melt into the omelet.
- Fold over omlette and remove it from the heat.
- Serve warm to guests, with some extra cheese on top, and fruit on the side.
Nutritional Value in a serving of garden vegetable omelet
|Serving size: 1 piece|
|Calories from Fat||81|
|% Daily Value *|
|Fat 9 g||14%|
|Saturated fat 4 g||20%|
|Unsaturated fat 0 g|
|Carbohydrates 118 g||39%|
|Sugar 3 g|
|Fiber 5 g||20%|
|Protein 8 g||16%|
|Cholesterol 60 mg||20%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
© 2012 Karen Szklany Gault
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