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.
Extra virgin olive oil
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.
In separate bowl, dress a simple mesclun salad with olive oil and vinegar and place omelet on salad.