Put the skillet under the broiler for 1 to 2 minutes to lightly brown the top. Slide the omelet out of the skillet and cut into eight wedges. Arrange a handful of salad leaves on each plate and top with two wedges of omelet.

Reprinted with permission from Breakfast, The Marie Claire Series by Jody Vassallo. Copyright © 2007. Published by Thunder Bay Press, www.thunderbaybooks.com.


Hollyce’s Oatmeal Scones
From Classic Stars Desserts by Emily Luchetti    

Developed for the opening of Stars Café, these scones took the neighborhood by storm.

Serves 10

Ingredients