Simple Spring Brunch

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 

Ingredients

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

Instructions

1. Preheat oven to 400 degrees fahrenheit. 
2. 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. 
3. 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. 
4. Spray a frying pan with coconut oil and turn to medium heat.
5. Add spinach leaves. 
6. Once the spinach has cooked down, add egg beater (or two eggs pre-whisked), and add a dash of salt and pepper. 
7. Lay 4-5 1/2" slices of Brie cheese on the omelet, and a few roasted sweet potatoes. 
8. Fold omelet in half, flip, and finish cooking. 
9. On the plate, put the rest of the sweet potatoes, and place the finished omelet on top. 
10. 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! 

Bon Appétit!