Fresh
Fruit Omelet
From
Breakfast in Bed by Jesse Ziff Cool, HarperCollins, 1997
Adapted by StarChefs
Yield:
2 servings
Omelet
- 2
cups fresh fruit (use seasonal fruit), cut into bite-sized pieces
- 1/3
cup crème fraîche or yogurt
- 2-3
Tablespoons honey
- ½
teaspoon ground cinnamon
- 2
Tablespoons butter
- 5-6
eggs, well beaten
- 3
ounces cheddar or goat cheese, grated or crumbled
Garnish
(optional)
To
prepare omelet: Position an oven rack 6 to 8 inches from the
broiler, and preheat the broiler. In a small bowl, combine sour
cream, honey, and cinnamon. Set aside.
Melt
1 Tablespoon of butter in an 8- to 10-inch omelet pan or skillet
over medium heat. Pour in half of the beaten eggs. As the eggs cook,
use a spatula to lift the edges, letting the uncooked egg run underneath.
When no loose egg will move to the edge, remove the pan from the
heat and sprinkle on half the cheese. Place the pan under the broiler
until the cheese has just melted and the egg is completely set.
Repeat
the entire procedure a second time for the other omelet.
To
plate: Spread half of the fruit on one side of the omelet and
top with a generous dollop of the ream (or yogurt) mixture. Fold
the other side of the omelet over the fruit and slide the omelet
onto a plate. Garnish with more of the cream (yogurt) and fresh
mint.
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