Thursday, February 28, 2013

Plated Purple Frost Platter-Brunch

We often have brunch together. It is often our main meal of the day. 
This picture features a turkey, mushroom  and Swiss cheese omelet topped with homemade guacamole. This omelet is made for two people. We divide the omelet and add tomato and avocado garnish. 
The potatoes are scrubbed, pierced and microwaved. We cool the potatoes, slice them a little thickly leaving their skins on. We add them to a medium hot frying pan sprayed with a vegetable oil cooking spray. We spray the tops of the potatoes and turn them, once they are browned and crispy. The potatoes have a home fry taste but without all the extra oil. They are light and tasty.

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