Brunch. Yogurt. Cookbooks. A few of my favorite things.

This weekend I whipped up a sweet + savory brunch spread for two. It started with the flat omelet you see below that was topped with yogurt, hot sauce, and herbs. The combination of toppings hit my taste buds in all the right places. I never would have thought to drizzle yogurt over eggs but the tangy flavor it added was superb. Why don't I always top eggs with fresh herbs? Goodness. So fab.

Flat Omelet with Yogurt and Herbs | edibleperspective.com

This recipe is straight from my friend Cheryl's new cookbook, Yogurt Culture. It's a thing of beauty, I tell ya. If you're not familiar with Cheryl or her blog it's a major place of inspiration for me. Her writing is flawless and captivating, her photography is striking, and it's clear she knows what she's doing in the kitchen.

It's not hard to guess this book is all about yogurt. Cheryl brings new life to this common, household ingredient and explores its use in different cultures around the globe. The recipes have a worldly feel to them, with a fabulous mix of sweet, savory, snack-sized, entrees, breakfasts, desserts, and more. I was blown away by the lineup of incredibly flavorful and fresh recipes, the breathtaking photos (by Ellen Silverman), and of course, Cheryl's writing.

Yogurt Culture cookbook by Cheryl Sternman Rule | edibleperspective.com

She offers a few different homemade yogurt recipes in the book, along common troubleshooting to help you along the way. From there, all of the recipes incorporate yogurt in some way. Cheryl uses many different types of yogurt from plain whole milk, to Greek, to labneh. While the entire book isn't vegetarian, it offers a wide variety of vegetarian options and has inspired me to recreate a few dishes of the dishes with a veggie spin. This cookbook really pushes you to get creative with in the kitchen with yogurt instead of simply adding it to a smoothie or eating it from a single-serving cup.

To go along with our flat omelet I also made Cheryl's Burnt Sugar-Apricot Halves and Ginger Vanilla Lassi.

Fresh Apricots for Brunch | edibleperspective.com

Both recipes were completely new to me and the perfect compliment to the savory flat omelet. A lassi is simply yogurt that has been blended with water and spices. It's foamy on top and much thinner than a smoothie. This had a gingery kick that I loved!

I have to admit this was the first time I've eaten an apricot that wasn't of the dried variety (oops. wait. I tried them last year! Total brain lapse.). I obviously loved them. The burnt ginger sugar coating was outstanding, especially when topped on whole-milk Greek yogurt. This took your standard bowl of fruit and yogurt to an entirely new level.

Broiled Apricots with Greek Yogurt | edibleperspective.com

Cheryl's cookbook is going to be filled with smudge marks, drips, and stains very soon. It's a cookbook that will offer constant inspiration in the kitchen. I know this because it already has.

Congrats, Cheryl! You rule.

Flat Omelet with Yogurt, Hot Sauce, and Herbs from Yogurt Culture by Cheryl Sternman Rule | edibleperspective.com

Print this!

reprinted with permission from Houghton Mifflin Harcourt, recipe from Yogurt Culture by, Cheryl Sternman Rule

Flat Omelet with Yogurt, Hot Sauce, and Herbs

serves: 2 to 4 // gluten-free

1/4 cup plain low-fat or whole-milk yogurt
1 to 2 tablespoons milk or water
6 large eggs
kosher salt and freshly ground pepper
1 tablespoon unsalted butter
hot sauce
tender minced fresh herbs, such as parsley, chives, dill, tarragon, or chervil

Prep: In a medium bowl, whisk the yogurt with 1 tablespoon milk or water. Lift the whisk; it should drip easily. If it clings, whisk in a second tablespoon of liquid. Set aside at room temperature for 10 minutes to lose its chill.

Make the omelet: Whisk the eggs with a generous pinch each of salt and pepper. Heat the butter in a medium nonstick skillet (9- to 10-inch) over medium-high heat until foamy and then brush it over the surface and up the sides of the skillet with a silicone pastry brush. Add the eggs. With your nondominant hand, shake the skillet back and forth. With your dominant hand, sweep the sides of the skillet with a silicone spatula, allowing the liquid eggs to flow underneath and set up. Continue shaking and sweeping until the bottom is set, 3 to 5 minutes. Protecting your hands, place a large plate over the skillet and invert the omelet. Slide it back into the skillet cooked side up. Cook until the bottom is set, 30 seconds to 1 minute longer.

Serve: Drizzle the omelet with yogurt, waving the whisk back and forth over the eggs to make stripes. Shake over some hot sauce, sprinkle with herbs, and serve straight from the skillet.

Ashley's notes: I don't own a non-stick skillet, so instead of trying to invert the omelet from a cast iron pan, I simply finished the omelet under the broiler. Pre-heat your oven to broil with a rack about 5-inches from the heating element. Cook according to Cheryl's directions. When the bottom is set and the top is still a bit fluid, place under the broiler for just a minute or two, until just barely set. Serve as described.

Flat Omelet with Yogurt + Herbs eaten straight from skillet! | edibleperpsective.com

Monday's are never easy, but dreaming about brunch makes them just a tad bit easier. Have a good one!

Ashley

Veggie Potato Breakfast Tacos

gluten-free // yields about 3-4 servings

for the tacos:

2 cups 1/2-inch chopped fingerling potatoes

2 tablespoons ghee, or high-heat oil - divided

2 teaspoons minced garlic, about 2 cloves

2 cups finely chopped lacinato kale

1 1/2 cups black beans, drained but not rinsed

1, 4oz can mild green chiles, drained

smoky hot sauce

8 large eggs, whisked well

8-12 corn tortillas

salt and pepper

cilantro, green onion, cheese, tomatoes, etc. to top

for the guac:

2 avocados

1/3 - 1/2 cup diced red onion

2-3 juiced limes

salt to taste

3-4 tablespoons chopped cilantro, if desired

Preheat oven to 400* F. Melt 2-3 teaspoons ghee. Toss potatoes with ghee [or oil] and sprinkle generously with salt and pepper. Roast for 25-30 minutes, flipping once halfway through, until tender and browned. If the potatoes finish before you're done cooking, keep at 200* F.

While the potatoes roast mash the avocado in a bowl. Add in the red onion, juice from 2 limes, 1/2 teaspoon salt, and cilantro [if using] and stir together. Taste and add more lime juice and salt if needed [I use a bit more of each]. Place plastic wrap directly on top and set in the fridge until ready to use.

Place a medium sized pan over medium heat with 1 teaspoon of ghee or oil. Once hot, stir in 1/2 teaspoon minced garlic for about 30 seconds - 1 minute until just starting to brown. Add in the kale with a pinch or two of salt and cook for about 3-4 minutes until wilted but not limp. Empty into a bowl and set aside. Turn the burner to medium-low and add another 2 teaspoons of ghee or oil. [You'll use this pan to cook the eggs in.]

While the pan cools down a bit, place a small pot over medium heat with 2 teaspoons ghee or oil. Once hot, stir in 1 1/2 teaspoons minced garlic for about 30 seconds - 1 minute until just starting to brown. Add in the black beans, a few splashes of hot sauce, and a sprinkle of salt and pepper. Reduce heat to low and let cook, stirring every minute or so for about 6-8 minutes. You want the beans to become a bit creamy. Add a splash or so of water if the beans start to dry out. Stir in the green chiles and cook for 1 minute. Taste and adjust salt/hot sauce if needed.

While the beans cook, slowly pour in your eggs into the pan and keep moving with a spatula. You want large pieces of scrambled eggs, so avoid chopping the eggs in the pan. Cook for about 5-7 minutes, until about halfway cooked. Fold in the kale, add a few splashes of hot sauce, a generous sprinkle of salt + pepper, and continue to cook the eggs until done to your liking. The key is to incorporate the kale when the eggs are still a bit raw so the kale sticks in the egg. Taste and add more salt + pepper if needed.

In the last 2 minutes of eggs cooking warm tortillas over an open gas flame for just a few seconds or place in your oven to heat for just a minute.

Plate tacos with warmed tortillas, beans, eggs, and potatoes. Add guacamole, shredded cheese, halved cherry/grape tomatoes, hot sauce, or other desired toppings. Serve hot.