This is a light refereshing omelet complimented with freesh fruit. You may change the fruit to whatever is in season - make it tropical or have an all an berry compote. If you do not wish to marinate in wine use apple juice. I like to cook two separate omeletes - I think they look nicer on the plate. If you wish to do this just pour half of the egg mixture in one pan and the rest in another -then follow the recipe. I do recommend sprinkling on the Grand Marnier.
- 1 blood orange, peeled, pith removed and sectioned (sections cut in half)
- 24 green grapes, cut in half
- 1 banana, sliced
- 8 strawberries, sliced
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup white wine
- 4 eggs
- 3 tablespoons flour
- 4 tablespoons sour cream or 4 tablespoons cottage cheese
- 1⁄4 cup milk
- 3 tablespoons honey
- 1⁄4 cup pecans, coarsely chopped
- 6 tablespoons Grand Marnier (optional)
- Prepare the fruit, mix together, sprinkle with cinnamon and pour in the wine, mix.
- Refrigerate for a minimum of 30 minutes or up to 2 hours.
- Beat your omelet ingredients together, (eggs, flour, sourcream & milk) and 10 minutes before serving pour the egg mixture into a large non stick or lightly greased fry pan.
- Cover, lift the edges and let the egg run under the cooked areas, cook for apprx 5 minutes .
- It will be golden on the bottom and just cooked on top.
- Drain the wine from the fruit (sip it, the cook deserves a reward).
- Place a few spoonfuls of fruit on half the omelet, drizzle with the honey, fold over, cut in half and remove to two warm plates.
- Spoon remaining fruit over top, sprinkle with pecans .
- Sprinkle with Grand Marnier and serve.
I made this for a weekend brunch. I especially enjoyed that the fruit is not cooked in this recipe. It made the meal light & refreshing. Thank you for your RSC #11 creation!
This was a really great omelette. I kept the fruit for the fruit compote and added some blueberries as well.