Side Pannel
Breakfast for One Fresh Fruit Omelet
Breakfast for One Fresh Fruit Omelet
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breakfast
Ingredients List
- 2 c Fresh fruit
- 1/3 c Sour cream OR plain yogurt
- 2 tb Honey; or more to taste
- 1/2 ts Ground cinnamon
- 2 tb Butter; divided
- 6 Eggs; well beaten, divided
- 3 oz Cheddar cheese; grated, OR
- -goat cheese, crumbled
- Chopped fresh mint; optional
- -garnish
Directions
MAKES 2 3-egg omlets.
Position oven rack 6 to 8 inches from broiler and preheat broiler.
Clean fruit and cut into bite-size pieces if necessary. Set aside.
In small bowl, stir together sour cream, honey and cinnamon. Set aside.
In 8- to 10-inch omelet pan or skillet, over medium heat, melt half of the
butter. Pour in half of the beaten eggs. As eggs cook, use a spatula to
lift edges, letting uncooked egg run underneath. When no loose egg will
move to edge, remove pan from heat and sprinkle on half of the cheese.
Place pan under broiler just until cheese is melted and egg is completely
set.
Spread half of the fruit on one side of omelet, and top with generous
dollop of sour cream mixture. Fold other side over fruit, and slide omelet
onto plate. Garnish with more sour cream mixture and fresh mint. Cook
second omelet same way (for yourself).
Makes 2 servings. PANTRY: In summer, use berries, pitted cherries, or
sliced peaches, nectarines, or apricots. In fall, try fresh figs or sliced
pears, persimmons, or apples sauteed in a little butter until soft. In
winter, try tropical fruits such as sliced bananas, papaya or pineapple.
DO AHEAD: Stir together sour cream mixture. Wash fruit; peel and cut any
that won't discolor or soften; cook if desired. Crumble the cheese. Store
all, covered, in refrigerator. In the morning (15 to 20 minutes), cook and
fill omelets as directed. Sprinkle fresh mint on top if desired.
Position oven rack 6 to 8 inches from broiler and preheat broiler.
Clean fruit and cut into bite-size pieces if necessary. Set aside.
In small bowl, stir together sour cream, honey and cinnamon. Set aside.
In 8- to 10-inch omelet pan or skillet, over medium heat, melt half of the
butter. Pour in half of the beaten eggs. As eggs cook, use a spatula to
lift edges, letting uncooked egg run underneath. When no loose egg will
move to edge, remove pan from heat and sprinkle on half of the cheese.
Place pan under broiler just until cheese is melted and egg is completely
set.
Spread half of the fruit on one side of omelet, and top with generous
dollop of sour cream mixture. Fold other side over fruit, and slide omelet
onto plate. Garnish with more sour cream mixture and fresh mint. Cook
second omelet same way (for yourself).
Makes 2 servings. PANTRY: In summer, use berries, pitted cherries, or
sliced peaches, nectarines, or apricots. In fall, try fresh figs or sliced
pears, persimmons, or apples sauteed in a little butter until soft. In
winter, try tropical fruits such as sliced bananas, papaya or pineapple.
DO AHEAD: Stir together sour cream mixture. Wash fruit; peel and cut any
that won't discolor or soften; cook if desired. Crumble the cheese. Store
all, covered, in refrigerator. In the morning (15 to 20 minutes), cook and
fill omelets as directed. Sprinkle fresh mint on top if desired.
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