Nov 21, 2010

We love breakfast!

We think breakfast is a very important part of your stay at Greenlake Guest House Bed & Breakfast. After all, breakfast is half of our name!
One of our main goals this year was to get some better looking pictures of the food we serve. We spent one October morning prepping and cooking different items, and here are some of the photos.

Thank you to Jumping Rocks Photography for their excellent work!

Here is the recipe for one of our favorite breakfast entrees, our Feta, Spinach, and Tomato Rolled Omelet:
* 7 large eggs
* 1 cup milk
* 1/4 tsp. salt
* 1/8 tsp. ground red pepper
* 1/2 cup flour
* 1/4 cup butter, melted
* About 1 cup crumbled feta cheese
* About 2 cups baby spinach leaves
* 2 roma tomatoes, chopped

1. Grease a 10x 15 inch jellyroll pan, line with parchment paper, and grease again.
2. Combine eggs, milk, red pepper, salt, flour, and butter with electric mixer.
3. Pour into the prepared pan and bake at 400F about 18 minutes until eggs are puffy and slightly brown at the edges.
4. Remove from oven and immediately sprinkle with feta, then spinach leaves, then chopped tomatoes.
5. Roll omelet like a jelly roll, beginning from the short end. Omelet will be very hot so gloves will help!
6. Slice into 1 inch pieces and garnish with a fresh rosemary sprig or chopped fresh parsley.
7. Serves 5-6, 2 slices per person.
8. Vary the fillings as desired.

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