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Ingredients

• 8 each Eggs


• ¼ cup Milk


• to season Salt


• to season Fresh ground black pepper


• as needed Cooking oil


• 1/4 cup Scallion, minced


• ½ cup Green, red and yellow bell peppers, thinly sliced


• 1 cup Mushrooms, sliced


• 2/3 cup Sausage, cooked, diced


• 1 tsp. Fresh parsley, minced


• 1 1/2 cup Chef Larry's Marinara Sauce (recipe follows)


• 1 1/3 cup Mozzarella cheese, shredded


• to garnish Fresh fruit or berries

Method

Prepare Chef Larry's Marinara Sauce per recipe, reserve. Combine eggs and milk, season with salt and pepper. Whisk until smooth, reserve. Heat a small amount of oil in a non-stick omelette pan. Portion scallion, sliced peppers, mushrooms and sausage into pan. Cook until peppers are tender. Portion eggs into pan. Add in minced parsley. Cook until set and carefully flip omelette. Portion Mozzarella cheese into center and fold omelette. Turn omelette out onto a warm serving plate. Top with Chef Larry's Marinara Sauce and additional cheese. Repeat process to make 4 servings.

Makes 4 Servings

Chef Larry's Marinara Sauce

Ingredients

• 2 tsp. Olive oil


• 1 each Onion, finely diced


• 1/2 cup Celery, finely diced


• 1/2 cup Carrot, finely diced


• 1/2 tsp. Fresh garlic, minced


• 1/2 cup Red wine


• 1 tsp. Fresh thyme leaves


• 8 - 10 each Fresh basil leaves


• 2 tsp. Fresh parsley, chopped


• 3 cups Tomatoes, diced, fresh or canned


• 1/2 cup Tomato juice


• 1 tblspn. Tomato paste


• 1 tsp. Sugar


• to taste Salt


• to taste Fresh ground black pepper


• to garnish Fresh parsley, chopped

Method

Heat olive oil in a saucepan over medium heat. Add onion, celery, carrot, garlic, thyme, basil and parsley. Saute until vegetables are tender. Deglaze with red wine and simmer to reduce liquid by 2/3. Add tomatoes, juice tomato paste and sugar. Bring to a simmer and reduce heat. Simmer over low heat for 30 minutes, stirring occasionally to avoid scorching. Season with salt and pepper. Reserve.

Makes 3 Cups

"Father's Day Brunch with Chef Larry"
Sunday, June 19, 2005 10:30am - 4pm
Hilton La Jolla Torrey Pines
Torreyana Grille Buffet with Special Micro Brewed Beers $49.95 and Special Kids Buffet
Reservations: (858) 450-4571