Have all your ingredients ready next to the stove because this omelet cooks up fast.
Read more about the story behind this omelet:Cooking with Juliet.
you’ve got the option to also serve these fresh with fruit salad for a simple weekend brunch.
Jennifer Causey
Breakfast Salad with Egg & Salsa Verde Vinaigrette
Salad for breakfast?
Don’t knock it until you’ve tried it.
We love how this meal gives you 3 whole cups of vegetables to start your day.
Jennifer Causey
Tomato-Parmesan Mini Quiches
These individual mini quiches are a fun take on a traditional quiche.
Leftovers can be refrigerated or frozen for an easy breakfast later in the week.
Southwest Breakfast Quesadilla
Pico de gallo and cheesy eggs make this quick breakfast flavorful and satisfying.
Smoky salmon, briny capers and creamy goat cheese load these frittata-like slices with flavor.
Serve with warm pita bread and a cucumber salad with mint and yogurt.
Want to take it up a notch?
Top with a poached or fried egg.
Start cooking the vegetables on the stove and finish them up in the oven with the egg mixture.
To serve, top with avocado slices, grape tomatoes and a touch of sriracha.
Ali Redmond
Serve these cakes with your favorite dipping sauce or over a bed of leafy greens.
Savory Oatmeal with Cheddar, Collards & Eggs
Have you tried savory oats yet?
Serve with hot sauce, if desired.
Easy Broccoli-Cheddar Quiche
This broccoli and Cheddar quiche gets its creamy texture from evaporated milk.
Casey Barber
Photography / Jennifer Causey, Styling / Chelsea Zimmer / Kay Clarke
Photographer: Kelsey Hansen, Food Stylist: Charlie Worthington, Prop Stylist: Stephanie Hunter
