The Beauty of Brunch
Brunch combines breakfast and lunch and is eaten leisurely in the late morning or early afternoon. Often a great value with tons of hearty food and drink, brunch can be half the cost of eating out at ...
Recipe Courtesy of Woodbridge Pub, Detroit
Ingredients
For the Tabouleh
- 1 cup boiling water
- ½ cup bulgur wheat
- 2 tablespoons olive oil
- ½ cup fresh chopped parsley
- ½ cup fresh chopped mint
- 1 cups seeded, chopped tomatoes
- ½ cup chopped pickled onions
- 2 tablespoons fresh lemon juice
- ¾ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
For the Omelet
- 1 tablespoon olive oil
- 1 pound ground lamb
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ¼ teaspoon ground allspice
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- ¼ cup pickled onions
- 1 tablespoon butter
- 12 whole eggs
- ¼ cup crumbled feta cheese
- salt
- pepper
Instructions
1. Pour boiling water over bulgur and oil in medium bowl, cover for 15 minutes then drain, if needed. Add remaining ingredients and toss to coat well; set aside tabouleh.
2. Heat oil in a large skillet over medium heat. Add lamb, garlic, cumin, allspice, salt and pepper; cook until meat is browned.
3. Add parsley and mint; remove from heat.
4. Use 3 eggs, salt and pepper to make each omelet. Stuff with ¼ lamb mixture and 1 tablespoon feta cheese. Top with tabouleh. Serve with home fries and fresh fruit.
Yield: 4 omelets
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