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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is a classic French preparation that is easy to prepare and quite light. Once you have mastered the base, you can add any fruit that you have on hand. It is a great brunch dish since it is not quite an entrée nor is it sweet enough to be a dessert. One omelette is just enough for two people, and since I think that it is almost impossible to make an attractive omelette large enough to feed six, it is best to make one recipe at a time when feeding more than two people. You can keep the finished omelettes warm in a preheated 300° oven while you make the necessary number. Ingredients:
6 tablespoons plus 1/2 teaspoon sugar |
1/2 teaspoon ground cinnamon |
1 to 2 apples, pears, peaches, etc. peeled, cored (or pitted), and thinly sliced, or 1 cup berries |
3 tablespoons unsalted butter |
4 large eggs, separated |
1/2 teaspoon pure vanilla extract |
1/2 teaspoon freshly grated lemon zest |
2 teaspoons melted butter |
1 tablespoon confectioners' sugar |
Directions:
1. 1. Combine 1/2 teaspoon of the sugar with the cinnamon. Place the fruit in a small bowl and add the cinnamon-sugar. Toss to combine.
2. 2. Heat the 3 tablespoons butter in a small sauté pan over medium heat. Add the fruit and sauté for about 5 minutes or until the fruit begins to caramelize. Remove from the heat and set aside.
3. 3. Preheat the oven to 375°F.
4. 4. Using an electric mixer, beat the egg whites until stiff peaks form.
5. 5. Using an electric mixer, beat the egg yolks with the remaining sugar until very light and fluffy. Fold in the vanilla and lemon zest. When well blended, fold in the beaten egg whites.
6. 6. Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat. Place the fruit (if sliced, fan it out) into the pan and pour in the batter to cover the fruit. Cook for 1 1/2 minutes. Place in the preheated oven and bake for about 10 minutes or until the omelette is puffed and golden.
7. 7. Remove from the oven and carefully invert onto a serving plate. Dust with confectioners' sugar and serve.
8. The Tribeca Grill Cookbook by by Don Pintabona, (C) © October 2000 Villard Books
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