We’re back again this week with your favorite Main Street recipes (we hope that you successfully made the last one!). This time around, we headed to Brew Bakers for brunch. The owner, Eloise Tencher, contributed her recipe for the ever-popular Florentine Omelet Sandwich.
“We really appreciate the support from Wesleyan students,” Tencher said. “They’re a great bunch of people and we really love them. I always tell people how polite everyone is, and we’re always happy when they’re here.”
And don’t forget that Brew Bakers accepts Middletown Cash, so if you’re feeling too lazy to cook up this delicious meal on your own, head down to 169 Main for brunch and an early study session.
FLORENTINE OMELET SANDWICH
2 slices tomato
Fresh spinach
2 mushrooms, slices thin
1/4 fresh red pepper, cut in to cubes
2 tablespoons feta cheese
Olive Oil
2 eggs
Toast, bagel, croissant, or English muffin
Sautee tomato, spinach, mushrooms, and pepper together in a pan with a little olive oil.
Season mixture with salt, pepper, and fresh garlic.
Add 2 eggs (beaten) to the pan to make an omelet.
Once eggs are cooked, add feta cheese.
Finally, fold your omelet, and place on bread of your choice.
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