Recipe courtesy of Seaplane Diner
Episode: Providence, RI
Total:
1 hr 5 min
Active:
45 min
Yield:
4 serving
Level:
Easy

Ingredients

Italian Omelette:
Greek Omelette:
Stuffed French toast:

Directions

For the Italian Omelette:

Combine eggs, milk, salt, and pepper; beat well. In a saute pan over medium heat coat with olive oil, add 1/4 cup of the egg mixture and cook on one side. Turn an add cheese, sausage, onions and peppers. Fold omelette over once and cook to a golden brown.

For the Greek Omelette:

Combine eggs, milk, salt, and pepper; beat well. In a saute pan over medium heat coat pan with olive oil, add 1/4 cup of the egg mixture and cook on one side. Turn and add the feta cheese, tomatoes, and spinach. Fold omelette over once, and cook to a golden brown.

For the Stuffed French toast:

Combine eggs, milk, vanilla, and cinnamon; mix well. In a frying pan over medium heat coat pan with butter. Dip Texas style bread into egg mixture and add to frying pan. Cook until golden brown on both sides. Remove from pan and add softened cream cheese in between the French Toast. Top with fresh fruit and sprinkle with powdered sugar, and whipped cream.

Serve French Toast with the Italian Omelette and Green Omelette.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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