A ham and cheese omelet is on every menu in every breakfast spot in the United States. It is easy to understand why: A ham and cheese omelet is comfort food, requires no fancy ingredients, and is simple to prepare.
breakfast
John E. Finn’s Persian Eggplant Omelet (Kuku-ye Bademjan)
To change it up, you can cook this omelet in the oven, like a frittata. And here’s a tip: dice and salt the eggplant and place in a colander if you think it may be bitter.
John E. Finn’s Sweet Omelet with Rum Sauce (Omelet au rhum)
This is Connecticut author John E. Finn’s favorite omelet (and it’s dessert!). He says he likes it more than he likes his wife, his kids, and almost as much as he likes his dog. We hope he’s kidding! Fun fact: this boozy omelet is one of the oldest of dessert omelets, simple to make and spectacular to serve.
Michele Streit Heilbrun’s L.E.O. Matzo Brei
L.E.O. or lox, egg, and onion meets matzo brei in this simple dish you can have for breakfast, lunch, or dinner.
Skinnytaste Slow Cooker Chocolate Swirl Banana Bread
My younger daughter, Madison, loves banana bread, so I always keep extra bananas on hand and let them get super ripe (almost black!) just to make it for her. Overripe bananas are very sweet, which means you can cut back on the sugar without missing any sweetness. The first time I tried making a quick […]
Honeycomb Einkorn Scones with Hazelnuts and Rosemary
Einkorn flour has a subtle sweetness that pairs incredibly well with honey and nuts. More substantial than white flour but less dense than regular whole wheat flour, it makes perfectly textured, toothsome scones, like these.
