Cookin' It Easy On New Year's Day

Bobby Flay Whips Up Omelets, Mimosas, And Shares Their Recipes

(CBS)  After what may have been a long night of partying, the last thing you want on New Year's Day is to have to prepare a meal that takes a lot of doing. So The Early Show's resident chef, Bobby Flay, whips up an easy brunch to start 2005: omelets and mimosas.

Flay suggests you use leftovers from the party the night before to turn ordinary eggs into something extraordinary. He also has a great mimosa recipe, provided you're not feeling the effects from the night before.

Flay notes that only sparkling wine from the region of Champagne, France, can technically be called "champagne." The ads you see for wines from California that call themselves "California champagne" are actually not legal in the wine world, but wine makers use the term because it's easier to sell to consumers who might not understand the difference.

A traditional mimosa calls for equal parts champagne and orange juice - served icy cold, but not over ice. Flay adds a twist by using pomegranate juice, which you can now find at your local grocery store.

RECIPES:

Omelets for New Year's Day brunch

Using leftovers from your party:
Fillings
Filet Mignon
Ham, diced
Smoked Salmon
Caviar
Cheese (cheddar, blue cheese, goat)
Sauteed Spinach
Sauteed Mushrooms
Crème Fraiche

Serves: 1

Ingredients:
3 large eggs
1 tablespoon water
1 tablespoon unsalted butter
Salt and freshly ground pepper

Whisk the eggs and water together until fluffy. Heat butter in a nonstick omelet pan over medium heat until it begins to sizzle. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelet so it evenly covers the inside of the skillet. Add a few tablespoons of any of the above ingredients. Let rest for 30 seconds until the omelet has set. Using the rubber spatula, fold the omelet in half, and transfer to a warmed plate. Cover with foil to keep warm.

Pomegranate Mimosa

Ingredients:
2 cups pomegranate juice
1 tablespoon sugar
Champagne or Sparkling Wine, chilled
Orange liqueur, such as Cointreau or Grand Marnier
Fresh pomegranate seeds, for garnish

Place juice and sugar in a medium saucepan and cook over high heat, stirring occasionally, until reduced to ½ cup. Let cool. Place a tablespoon of the reduced pomegranate juice and a tablespoon of orange liqueur in a chilled champagne flute and then fill to the rim with champagne. Garnish with a few pomegranate seeds.