TOP FIVE: OMELETS
BOSTONIAN AT OMELET BAR, EAST ORLANDO
This spot adjacent to the University of Central Florida is all about the all-mighty omelet. Although you can customize your own with the bar’s many ingredients, the Bostonian should be on your radar. This dish is made with three eggs tossed with lobster, pepper jack cheese, mushrooms, diced tomatoes and red onions, and then it’s topped with lobster bisque.

THE FLORIDIAN OMELETTE AT ANOTHER BROKEN EGG CAFE, WINTER PARK
The cream cheese folded into this omelet adds a dimension of flavor that melts in your mouth. It’s topped with garlic butter, sautéed crab meat, Monterey Jack cheese and green onions and comes with country potatoes or grits, not to mention an English muffin.

HEY EDDY OMELETTE AT HOLLER & DASH BISCUIT HOUSE, CELEBRATION
This eatery’s menu is centered on the humble biscuit but don’t let that fool you, because the chefs here make a mean omelet as well. This one in particular features tangy goat cheese, asparagus, heirloom tomatoes and basil.

LOW COUNTRY OMELET AT THE COOP, WINTER PARK
This dish certainly has New Orleans flair with fluffy beaten  eggs blended with Gulf Coast shrimp and smoked Andouille sausage in a spicy red sauce. It all sits over a bed of Anson Mills grits and is served with toast, a biscuit or cornbread.

GREEK OMELET AT PEACH VALLEY CAFE, DR. PHILLIPS
Simple, filling and delicious, this omelet delivers with a filling of baby spinach, feta cheese and roasted red peppers. It’s served with breakfast potatoes or grits, and your choice of buttermilk drop biscuit, English muffin or toast.

RAISE A GLASS: BLOODY MARY
THE GREEN MARY  HIGHBALL & HARVEST, THE RITZ- CARLTON GRANDE LAKES The aromatics from the thyme and dill included in this breakfast beverage are enhanced by the St. George Green Chile vodka. It also has celery bitters, tomato juice and a rosemary-salt rim. A cornucopia of edibles is added to finish it off including cucumber, celery and heirloom tomatoes.

CHIPOTLE BLOODY MARY WHITE WOLF CAFE & BAR, NORTH ORANGE
Made with local hot sauce purveyor Poca’s Hottest’s Supervillains sauce and the cafe’s own made-in-house chipotle sauce, this morning hair-of-the-dog drink is truly distinctive. It’s rimmed with an Old Bay seasoning blend and has Tito’s vodka, horseradish, celery salt and Worcestershire sauce mixed in. It’s topped with a slice of lemon, an olive and the traditional celery stick.

WARNIN’ IN DA MORNIN’ MAXINE’S ON SHINE, COLONIALTOWN
This drink is a meal of its own. A blend of two tomato base mixes, this beverage also has vodka, horseradish, olive and pepper juices, bitters, hot sauce, brisket jus and maple syrup. The glass is adorned with a house-blend of blackening spices and kosher salt. Orlando Brewing’s I-4 IPA is floated on top. Then a skewer of cherry pepper, pepperoncini, lemon and lime is thrown in at the end alongside fried bacon and Cajun shrimp.

This article originally appeared in Orlando Family Magazine’s April 2018 issue.