Hi guys

It’s a very sunny Saturday morning outside. I was up early, totally stressed out organizing ingredients for breakfast. I was really in such a predicament…I just could not decide between a Baguette or Omelette for breakfast! I know OMG!

So I united those 2 & called it a “DUET”. It was a hearty breakfast indeed! Awesome, super easy, totally filling & great tasting too.

Duet (omelette baguette)

Serves: 2/3

Ingredients:

1 medium French load (will post a separate recipe)

5 button mushrooms

1/4 red capsicum (diced)

1/4 yellow capsicum (diced)

1/2 red onion (julienne)

3 slices of spicy polony from your local butcher

45ml olive oil

Handful ice berg lettuce leaves

Half a block feta cheese

15ml salad dressing

2 eggs

15ml milk

15ml butter

5ml dried oregano

Salt

Pepper

Method:

1. Cut the French loaf on one side, open & grill in the oven until well toasted for a few minutes.
2. Prepare the omelette, combine the eggs in a bowl with milk, salt, pepper & whisk well
3. Melt the butter in a small non-stick frying pan, when the butter starts bubbling the temperature is right to add the eggs.
4. Pour in the eggs & reduce heat to low & leave approximately 1 minute to allow the base to set.
5. Tilt the pan side to side so the egg cooks through completely & fold over with a spatula.
6. In another pan slice the red onions & sauté in 15ml olive oil remove onions from the pan.
7. Then add the mushrooms & stir-fry in 15ml olive oilremove mushrooms from the pan.
8. Add 15 ml olive oil sauté the polony slices (further cut the polony in thin strips).
9. Add lettuce to the French loaf, place lettuce first with capsicums & salad dressing.
10. Add polony, omelette (cut to fit the size of the baguette), mushrooms, onions & top with feta.

Bon Appetit!

Chef Tasneem Saith