Pesach Brunch Board

When breakfast/brunch is served at all different times on Chol Hamoed, I like to put out a big board so everyone can eat at their leisure. Includes my recipe for making the perfect omelets!

Directions

Prepare the Roasted Vegetables

1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

2. Place vegetables on baking sheet and toss with oil, salt, pepper, and vinegar.

3. Roast for 30 minutes or until browned.

Prepare the Hash Browns

1. In a large bowl, toss all ingredients together. Place in a 9×13-inch pan.

2. Bake at 400 degrees Fahrenheit for 45 minutes or until brown and crispy.

Prepare Perfect Omelets

1. In a bowl, beat two eggs, 1/4 cup milk, and salt very well until frothy (I used an immersion blender).

2. Spray a small frying pan with oil spray and heat. Add eggs and cook until set, flipping halfway through (if you’re nervous about flipping, you can cover the pan and allow it to cook like that).

3. Repeat with remaining ingredients, working with two eggs and 1/4 cup milk at a time.

To Serve

1. Arrange all components on the board, or put out a bunch of little plates, smorgasbord style. Anything works!

Notes:

You can prep the vegetables and potatoes the night before.

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Recipe tags

Breakfast Brunch Buffet Cheese Chol hamoed Eggs Faigy murray Kosher for passover Mykitchen_mystudio Pesach Potatoes Presentation Purple onion Squash Zucchinis