Alan and I enjoy starting out our boomer travel day with a hot breakfast like The Sanders 25th Anniversary Omelette. It’s one of the reasons we like staying in bed and breakfasts. Even better is when we are able to share the recipe with our readers.
During our stay at The Sanders Bed and Breakfast, Bobbi Uecker and Rock Ringling (yes THAT Ringling) offered to share their delicious omelette recipe, which Rock created to celebrate the 25th anniversary of the Helena, Montana bed and breakfast:
The Sanders 25th Anniversary Omelette
(a la Rock Ringling)
1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, crushed
3/4 cup sun dried tomatoes, chopped
3 cups broccoli, chopped
1 red pepper, sliced
2 teaspoons cumin
1-1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon garam marsala
4 tablespoons butter
6 eggs, beaten
2 cups Parmesan cheese
In a cast iron frying pan over medium heat, sauté onion and garlic in olive oil until translucent. Add tomatoes, broccoli, red pepper, cumin, paprika and black pepper. Sauté until broccoli is bright green. Add garam marsala and mix ingredients together.
For each omelette melt a tablespoon of butter over medium heat and add 1/2 cup of the beaten eggs. When eggs are almost fully cooked, add 1 cup of filling and 1/2 cup Parmesan cheese, fold in half and slide onto a plate.
Enjoy!
Hungry for more? Try these breakfast recipes that we’ve collected during our boomer travels:
- Hilltop Manor’s Triple Berry Cream
- Carrot Coconut Zucchini Macadamia Nut Bread from Waianuhea Bed and Breakfast
- Sweetwater Branch Inn’s French toast casserole
Thanks to Bobbi and Rock for sharing The Sanders’ 25th Anniversary Omelette recipe with us. Your job? Cook the omelette then come back here to share your opinion in our comments section. Alan and I will let you know how our version turns out.
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