Tue | May 5, 2026

Smart Eggs Bacchanal Breakfast

Published:Thursday | May 8, 2014 | 12:00 AM
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A plated balanced meal.
Tina Matalon shows off her plated meal after taking a break from the make-up application process. - Contributed Photos
Bacchanal Babes collars all lined up before hitting the road.
Members of the Fusion Food service team, Dorian Manesseh (left) and Mario Mills, who attended to the babes during the morning brunch.
Bagels
Melanie Ivey gets her make-up done during the Bacchanal Babes brunch by stylist and MUA Tamara Ennis.
Kimberley Mullings getting the dolled-up treatment from the head of #D events, stylist and make-up artist Dexter Pottinger.
Basil and cheese omelette.
Bacon
Breakfast sausages
An assortment ot breads that were on display and available for consumption during the breakfast brunch.
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Garfene Grandision, Assistant Lifestyle Coordinator

Carnival tabanca is now affecting us all as the 2014 Bacchanal season has come to an end, sending main socaphiles in depression mode. However, before we decide to say NEXT, we have one 'last lap' to share with our readers. During Sunday Mas, The Gleaner and Smart Eggs teamed up with the Bacchanal Babes to host another Brunch Series in Norbrook. Food is essential for road march day and the 35 ladies from the Bacchanal Babes 'Sweet Surender' group came together for a morning of primping by the 3D team and food by Smart Eggs, Café Blue and Select Brands. As the ladies started rolling in as early as 6:30 a.m. it was all about glitter, gems, lashes, make-up and food. The Fuzion Food Service team prepared breakfast for the ladies which included a live omelette station, bacon, sausages, an assortment of breads and juices and coffee provided by Cafe Blue.

Basil and Cheese Omelette

Ingredients:

6 smart eggs

1 cup milk or cream

3 tsp chiffonade basil

1⁄2 onion finely diced, sauteed

1 medium bell pepper, sauteed

1 cup shredded cheese

Salt (to taste)

black pepper (to taste)

1. Beat eggs and add milk or cream.

2. Heat a small skillet or sautee pan.

3. Add oil and let heat.

pour in 1⁄3 of the egg mixture.

4. Add basil to raw mixture.

5.With a rubber spatula, keep pushing eggs away from the rim of the pan and tilt pan, pouring egg mixture back to the rim. Repeat this until egg is no longer runny. Flip egg in pan or carefully turn over with the rubber spatula.

6. Add cheese and sauteed onions and bell peppers. Fold egg in half and serve

Makes 3 omelettes.