This omelette is made perfectly soft and fluffy by whisking the eggs with water instead of milk or cream.
Tutorials in this course: 18
Total viewing time: 1 hour and 40 minutes
Total course time (including prep and cooking): 11 hours
Brunch is a sentiment as much as it is a meal. It’s the feeling of rolling out of bed on a relaxed Sunday, and enjoying the experience of a morning meal without the antsy rush of the weekday grind. It is a chance for friends and family to come together and take part in the simple pleasures of good eats and good company. Brunch can be dressed up and elegant or low-key and homey. But whatever the presentation, the food must satisfy.
Brunch food celebrates comfort, leisure, and indulgence though a crossover of sweet and savory. This course will provide you with knowledge to truly master the beloved meal that we call brunch; we hope you love it!
Nick Vitulli is the man behind the cocktail programs at many of LA's most beloved bars, including the Famous. He is known for his rugged style, creative concoctions, and extensive whiskey knowledge.
Chef Jason Fullilove is currently the chef and owner of Ethereal Plate, and formerly the executive chef of Malibu Pier Restaurant & Bar in Malibu, California. Chef Jason specializes in fresh and innovative New American cuisine, placing an emphasis on sustainability through locally-sourced ingredients.
Chef Zoe Nathan is a founder and co-owner of the famous Huckleberry Bakery in Santa Monica, California. Chef Zoe first began professionally baking at the Tartine Bakery in San Francisco, and now strives to make residents of Los Angeles feel welcomed and nourished with her widely acclaimed sweet treats and baked goods.
Chef Josh Laskay is the chef de cuisine at Emeril Lagasse's NOLA Restaurant. Though a native New Orleanian, Chef Josh grew up traveling the world and gaining exposure to all sorts of ethnic cuisines. He is currently listed as one of the Best Chefs in America by Best Chefs America.
Chef Jason Travi's food is a fresh reflection of his Italian heritage, New England upbringing, French culinary training, and Southern California location, all with a strong dose of modern comfort.
Chef Hourie Sahakian quickly made a name for herself by becoming an Eater Young Gun in 2013, as well as one of ZAGAT’s “30 Under 30.” She recently moved on from Short Cake Bakery where she got her start, to join La Brea Bakery as their Culinary Innovations Manager.
Filippo Gozzoli has demonstrated his expertise in sophisticated, seasonal Italian cuisine all around the world. He most recently dazzled diners at the Michelin-starred Italian restaurant, A Voce Columbus, which New York Magazine lauded for “[taking] simple Italian basics and elevating them to a different plane.”
What You Need
- Chef’s knife
- Cutting board
- Large, medium, and small mixing bowls
- Sauté pan
- Black steel or cast iron pan
- Medium and small saucepans
- Large oven-proof dish
- Food processor
- Pastry cutter
- Baking sheet
- Pastry brush
- Rubber spatula
- Large pitcher
- Parchment paper
- Plastic wrap
- Aluminum foil
- Stand mixer with hook and paddle attachments
- Rolling pin
- Muffin tins (2)
- Offset spatula
- Cocktail shaker
- Conical strainer
- Champagne flute
- Cooling rack
- Metal tongs
- Glass jar
- Circular cookie cutter (optional)
- Kitchen Towel
- Mesh strainer
- Round cake pan
- Slotted spoon
- Ingredients are listed within each respective tutorial.
The braised vegetables in this scramble add a depth of flavor and texture, making for a hearty, yet healthy breakfast.