It’s breakfast time!

Breakfast is the most important meal of the day and menu options are endless.

Get Anne Burrell’s recipe for a breakfast omelet served with mesclun greens.

Keep reading….

Cremini mushrooms
Gruyere cheese
Extra virgin olive oil
Kosher salt
Mesculin greens
Red wine vinegar

Turn pan on and add olive oil. Heat pan and oil.
Using a chef’s knife, cut cremini mushrooms and add to pan.
Crack and beat 2 eggs into a glass bowl and add to pan.
Using a box grater, grate the gruyere cheese and add to pan.
Flip omelet.
In separate bowl, dress a simple mesclun salad with olive oil and vinegar and place omelet on salad.