Omelette Of The Day Recipe

Crack the eggs into a bowl and whisk until well combined. Season with salt and pepper to taste.

Heat a non-stick skillet over medium heat and add a small amount of butter or oil.

Pour the whisked eggs into the skillet, tilting the pan to spread them evenly.

As the eggs begin to set, add your choice of four ingredients from the list: bacon, zucchini, spinach, mushroom, mozzarella, Swiss, roasted cherry tomatoes, ham, baked red onions, asparagus, and smoked salmon.

Cook until the eggs are fully set, then fold the omelette in half and serve hot.

Preheat the oven to 400°F (200°C).

Wash and cut the baby potatoes in half, then place them in a bowl.

Drizzle with olive oil, and sprinkle with salt, black pepper, and rosemary. Toss until the potatoes are evenly coated.

Spread the potatoes on a baking sheet and roast in the oven for 25-30 minutes or until golden brown and crispy.

In a large bowl, combine radicchio, olive oil, lemon juice, salt, and black pepper.

Toss well to combine and let sit for a few minutes to allow flavors to meld.

Toast the twelve grain bread slices until golden brown.

Serve alongside the omelette, roasted potatoes, and salad.