Mother's Day Entrées

Spanish Omelet

• 8 eggs, beaten
• ½ red bell pepper, sliced
• ½ green pepper, sliced
• 1 small zucchini, sliced crosswise
• ½ medium purple onion, sliced
• 6 button mushrooms, sliced
• ½ cup grated cheddar or mozzarella cheese

Heat about 3 tablespoons of olive oil in a pan. Add vegetables and sauté until just cooked. Add beaten eggs. When the egg becomes cooked along the bottom of the pan, slightly lift the edges with a spatula and drain the uncooked egg to the sides. When most of the egg is cooked, take the pan and place under the broiler to finish cooking the top of the frittata. If your pan has a metal handle it is fine in the oven. If not, wrap the handle in tinfoil before putting the pan in the oven.

Eggs Benedict

• 8 slices of pemeal bacon or smoked salmon
• 8 eggs, poached
• 4 English muffins, toasted
• Salt and pepper to taste

For Hollandaise sauce:

• ½ cup butter
• 3 egg yolks
• 1 ¼ tbsp lemon juice
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 2 Tbsp. hot water

Whisk egg yolks with lemon juice and salt and pepper. Melt butter and add to egg yolk mixture. Add hot water and then heat, on low, in a saucepan, whisking constantly until the sauce thickens.

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