COOK2B’s  Brunch trio  
Baked mix vegetable omelet and pepper sauce and sautéed button mushroom

Baked Omelet:
Ingredients:
8 large eggs (whites and yolks separated)
1 C medium sharp cheddar cheese (grated)
1 C mozzarella cheese (grated)
1/2 C mixed color sweet pepper (diced)
1 C Shredded potato
1/2 C frozen peas
1 tsp. Salt
3 Tbsp.  Butter
 
Making:
 Set the oven 350
Whisk the egg yolk in a bowl,
Add all following ingredients; diced pepper, peas, cheddar cheese, mozzarella cheese and shredded potato in orderly and mix all together,
Melt 2 Tbsps.   Butter and add into omelet mixture along salt and pepper
Whip the egg whites, and fold into omelet mixture gently.
Spread the last 1 Tbsp. of butter at the bottom of the baking dish
Pour omelet mixture into the baking dish
Bake for 30-35 minutes.
 
 
Sautéed sweet Pepper
 
Ingredients:
2 C mixed color sweet pepper (sliced in circle)
1 Large yellow onion (sliced)
2 Tbsp. Olive oil
2 ea. Big tomato (diced)
1 Tbsp. pepper paste
2 Tbsp.  Fresh thyme
1 tsp. paprika
1 tsp. salt
 
 
Making:
 Heat the oil in the pan and sauté the onion slices until they get translucent
Add peppers sauté until they softened and cooked.
In a separate pan cook the tomato with pepper paste until it becomes like a sauce
Add the tomato sauce into the sautéed pepper
Add thyme, paprika and salt
Serve warm next to the omelet.
 
Sautéed Button mushrooms
 
I had 1 Lb. very fresh button mushrooms.
Kitchen secret** white button mushrooms would keep their color during the cooking if you don’t wash them thoroughly, instead buy them as fresh as possible.
 
I cut the stem and carefully wipe each mushroom with damp kitchen cloth.
I heat 1 Tbsp. olive oil and sauté mushrooms on high heat.
I do not salt until right before serving. This way mushrooms wouldn’t let the juice and browns deliciously. 
 
Serve all three-brunch food at the same time and warm.

6/29/2018
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