Spring is a great time to host a party! The flowers are all blooming, things taste fresher, and brunch or a light lunch is always fun. Entertaining doesn't always have to mean elaborate, and this simple spring brunch was as easy as it was delicious! I wanted to play off the concept of an indoor picnic, so a pairing of straw elements alongside sky-colored glassware created the perfect combination. A beautiful floral arrangement was the star of the show on a simple crochet tablecloth, and I layered blue-flecked plates on woven straw chargers to give a shot of cool color to the tablescape. Each place setting had a brightly printed cup and dessert plate to add a playful pop of print. Layering textures and using a color scheme are essential to creating a cohesive tablescape. Gold flatware is a staple in my entertaining arsenal, and it beautifully complemented the gold trim on the printed cups and plates. (If you're looking for a good gold set, this one is quite reasonable.) Guests were served their choice of fruit juices and a spectacular variation on an omelet that was filled with brie, avocado, spinach, and roasted sweet potatoes. Simple yet divine.
Brie, Avocado, Spinach & Roasted Sweet Potato Omelet
1 egg beater or 2 eggs
1/2 sweet potato
Wedge Double cream Brie cheese
1/2 of a small avocado
1 tablespoon Olive Oil
1 tablespoon Maple Syrup
1/8 teaspoon Cumin
1/8 teaspoon Cardamom
1/8 teaspoon Coriander
1 cup Spinach loosely packed
Coconut oil cooking spray
- Preheat oven to 400 degrees fahrenheit.
- Chop the sweet potato into 1/2" to 1" chunks, keeping them around similar size for even cooking, toss with 1 tablespoon of olive oil, 1 tablespoon of maple syrup, 1/8 teaspoon of cumin, 1/8 teaspoon of coriander, 1/8 teaspoon of cardamom, and a bit of salt and pepper.
- Spread potatoes evenly on a foil-lined baking sheet and bake at 400 degree for 20-25 minutes or until a light golden brown and they're easy to cut. Take out and let cool.
- Spray a frying pan with coconut oil and turn to medium heat.
- Add spinach leaves.
- Once the spinach has cooked down, add egg beater (or two eggs pre-whisked), and add a dash of salt and pepper.
- Lay 4-5 1/2" slices of Brie cheese on the omelet, and a few roasted sweet potatoes.
- Fold omelet in half, flip, and finish cooking.
- On the plate, put the rest of the sweet potatoes, and place the finished omelet on top.
- Add two more thin slices of Brie on top, and layer on sliced avocado. Finish everything with a bit of salt and freshly-cracked pepper and enjoy!