California Grill Omelette Station

Omelette Station: The Garden

• 2 eggs whisked

• ½ cup sliced mushrooms

• ½ cup baby spinach

• ½ cup butternut squash (cooked in microwave)

• ½ cup sliced baby tomatoes

• ½ cup shredded Midnight Moon cheese

• Herbed creme fraiche: ¼ cup creme fraiche mixed with herbes de provence and parsley

1. In your saute pan, saute all the vegetables

2. Once the mushrooms are soft, add your eggs and pile all vegetables to one side of the pan

3. Toss shredded cheese on top of vegetables

4. Once egg is set, flip the empty side of the omelette over the filled side

5. Flip once more to set entire omelette

6. Serve with herbed creme fraiche 

Omelette Station: The Lobster

• 2 eggs whisked

• 1 lobster tail (makes around ½ cup diced meat)

• ½ cup sliced baby tomatoes

• ½ cup shredded Midnight Moon cheese

• Herbed creme fraiche: ¼ cup creme fraiche mixed with herbes de provence and parsley

1. In a small pot, drop lobster tail in salted boiling water for 5 minutes

2. Crack lobster tail and dice meat

3. In your saute pan, saute all the vegetables and lobster

4. Once the tomatoes are soft, add your eggs and pile all fillings to one side of the pan

5. Toss shredded cheese on top of vegetables

6. Once egg is set, flip the empty side of the omelette over the filled side

7. Flip once more to set entire omelette

8. Serve with herbed creme fraiche

Omelette Station: The Spanish

• 2 eggs whisked

• ¼ cup roasted red peppers

• ½ diced shallot

• ¼ cup diced chorizo

• ½ cup shredded Manchego cheese

• Romesco Sauce (or use a salsa or sour cream for topping)

1. In your saute pan, saute all the vegetables and chorizo

2. Once the shallot is soft, add your eggs and pile all fillings to one side of the pan

3. Toss shredded cheese on top of vegetables

4. Once egg is set, flip the empty side of the omelette over the filled side

5. Flip once more to set entire omelette

6. Serve with romesco sauce on top

Potato Hash

• 1 bag petite potatoes (I used round purple ones)

• 2 tbsp. Butter

• 2-3 sage leaves

• ¼ cup diced shallots

• ¼ cup minced garlic

1. In a pot, rapidly boil salted water

2. When boiling, toss in your potatoes and boil until they are knife-tender (poking it will make the potato slide right off)

3. Drain the pot and melt your butter

4. Once the butter has foamed and melted, add your sage leaves and slowly let this butter brown (you should start to see it brown and get a nutty smell)

5. Once you have it brown to your liking, add your shallots and garlic

6. Add your potatoes and toss your potatoes around until everything is coated with thie brown butter