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Dairy
Easy
1 Hour, 40 Minutes
Diets 
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!
roasted vegetables (see below)
hash browns (see below)
omelets (see below)
olives, sliced
crumbled Ta’amti Feta Cheese
Roma tomatoes, sliced
English cucumbers, sliced
red onions, sliced
matzah/kosher l’pesach crackers, such as Gefen
assorted sliced cheeses
1 container baby bella mushrooms, sliced
1 small green zucchini, sliced
1 small yellow zucchini, sliced
1 red pepper, sliced into strips
2 teaspoons Gefen Olive Oil
salt
black pepper
1 and 1/2 teaspoons Tuscanini Balsamic Vinegar
4 potatoes, peeled and diced
2 teaspoons paprika
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
salt
black pepper
1/4 cup oil
8 eggs
1 cup milk
salt
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Place vegetables on baking sheet and toss with oil, salt, pepper, and vinegar.
Roast for 30 minutes or until browned.
In a large bowl, toss all ingredients together. Place in a 9×13-inch pan.
Bake at 400 degrees Fahrenheit for 45 minutes or until brown and crispy.
In a bowl, beat two eggs, 1/4 cup milk, and salt very well until frothy (I used an immersion blender).
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).
Repeat with remaining ingredients, working with two eggs and 1/4 cup milk at a time.
Arrange all components on the board, or put out a bunch of little plates, smorgasbord style. Anything works!
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