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Mother’s Day recipes

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Ryan DuVall | The Journal Gazette

Eggs, diced peppers, mushrooms, chives, tomatoes and Cambozola cheese go into the Veggie Omelet.

Monte Cristo Pizza

Ingredients:

1 (8-inch) pizza crust

4 ounces Mornay sauce (can substitute Alfredo sauce from jar)

3 ounces sliced turkey

3 ounces sliced ham

5 ounces shredded Gruyere (or Swiss) and mozzarella cheese

2 eggs

1/3 cup maple syrup

Smear crust with sauce, then add turkey and ham. Sprinkle cheese over top and place in oven for about 14 minutes or until golden brown. Remove pizza and let rest. Cook eggs over-easy in non-stick skillet. Place eggs in center of pizza and drizzle with syrup. Cut to break yolks and serve.

– Aaron Rothgeb, head chef at Pine Valley Country Club

Veggie Omelet

3 eggs, beaten

1 ounce diced bell peppers

1 tablespoon chopped chives

2 tablespoons diced tomatoes

1 medium mushroom, sliced

2 tablespoons vegetable oil or butter

2 ounces Cambozola cheese

Heat non-stick skillet and add oil and vegetables. Sauté for about 30 seconds. Add the egg while mixture is cooling using rubber spatula to lift edges and let uncooked egg run under cooked egg until there is little uncooked egg on surface. Flip omelet and add cheese. Fold omelet in half, sandwiching the cheese, slide from plate and serve.

– Aaron Rothgeb

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