Sunday, September 14, 2014

Sunday Brunch - Omelets and Sweet Potato Slices

Breakfast, or brunch, has always been one of my specialties. My youngest daughter once invited five of her friends to use our house as a stop over point in their travels and knew that I would get up and make them a fabulous breakfast.

My daughters are grown and gone now and it is just me and my partner, of over 12 years, for meal times. Sunday is our Saturday around here because my partner works Tuesday through Saturday. It is a very lazy day of sleeping in and getting around to breakfast when we get around to it. Like today, I started cooking around 12:15 p.m. I already knew what I wanted, Sauteed Portobello mushrooms and onions with a little yogurt and Havarti cheese in an omelet and roasted sweet potato slices.

Having this blog, A Poet's Kitchen, (and knowing that I am going to be posting photos) had me rethinking what I was going to do. I realized that, first off I didn't have foil (which I shouldn't be using anyway) and the roasting pan/cookie sheet I have has seen better days. That will be going on my list of must buy asap. So I nixed the roasted sweet potato slices in favor of my sweet potato slices on my iron griddle.

Isn't it funny how we look at things differently when we know someone else is going to see it? I'm a little embarrassed to show it to you but in the interest of full disclosure, here is the pan I won't be using anymore (except maybe with parchment paper which I can't use when I am using oil).


This is what I did instead:

Peeled and sliced about 1/2 inch thick.

Put them in boiling water for about 7 to 10 mins. just until tender.

Brown them on the iron griddle with butter.

And Voila! Sweet Potato Slices.
Now for the omelets:

Slicing and dicing mushrooms and onions with my favorite knife.

Putting them in the skillet with white wine & butter

Mmmm... just right!

Three eggs with milk, salt, pepper, and tarragon in coconut oiled skillet.

placing the sauteed mixture, spoon full of yogurt, and havarti cheese.

The omelet that mostly stayed intact that I gave to my partner.

And my omelet that kind of fell apart but was so yummy!

That's it for today! I haven't decided what new recipe I'm going to be trying this week, you'll just have to come back to see for yourself!

Morgan Dragonwillow: Rebel dancing with words, intuitive cook, recovering perfectionist, poet & author that (mostly) doesn't let her fears get in the way of her passion for writing and creating. She is team leader at @StoryDam, creatrix of #OctPoWriMo, and you can find her at, A Poet's Kitchen, cooking up simply delicious meals. She lives in Marietta, Ga. with her loving and patient partner, their dog that thinks she's a princess, and the cat that reminds her that she isn't.
You can find her on Google+


  1. Dang! Just scrolling through this post makes my tummy rumble. My taste buds are inspired. :)


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