Saturday, March 26, 2016

Anna Sultana’s Puffy Brunch Omelet with Berry Compote and Other Fillings

Tomorrow is Easter and I’ve posted brunch recipes that can be prepared the night before and are great for the family:

I admit it, most of my recipes are for a crowd.
I’ve been asked to post a few recipes that would work for one, or two.
Good idea.

A puffy omelet is festive, simple and a perfect dish for one, or two.
It can be served with fruit for a brunch or a dessert, or with vegetables for a lunch. 


Don’t have time - or berries - to make compote?
No problem.
Melt in a nonstick skillet over medium heat
2 Tablespoons butter
1/4 Cup dark brown sugar
1 can of peach slices, drained
Stir the peaches until they are warmed through and the sugar has melted.
Serve on the French Toast.
Sprinkle with confectioners’ sugar (optional)

Both the quickie and regular compote recipes would work with thinly sliced fresh apples, peaches or pears - or a mixture of the three.
Compote is also good on waffles, pancakes or chicken.

                        Puffy Omelet

Preheat oven to 350° F 

Place in a 9 inch pie pan
2 Tablespoons margarine
Place the pie pan in the oven to melt the margarine.
Remove the pan and swirl the margarine around to cover the pan.
Set aside.

While the pan is in the oven, place in medium bowl  
2 eggs
1/2 teaspoon salt
Beat together.
1/4 Cup flour
Beat until smooth.
1/2 Cup milk
Beat until blended. 
Pour the batter into the pie pan.
Bake 25 minutes. 
Loosen the omelet and place it on a platter.
Spread the filling over the omelet.
Serve as is or fold half over the filling.
Add toppings (optional)

                        Berry Compote Omelet 

Melt in a nonstick skillet over medium heat
3 Tablespoons butter
1/4 Cup light brown sugar
2 Tablespoons lemon juice
Stir until the sugar has melted.
3 Cups berries (blueberries, raspberries, and blackberries or all of one)
Toss gently and cook for 3 minutes, until the berries are warm. 
Spoon over the omelet.
Serve warm.

                        Berry Omelet 

Combine in a small bowl
1 Tablespoon cornstarch
2 Tablespoons orange juice

Place in a medium pot
1 package frozen raspberries or strawberries
Heat over low heat.
Add the cornstarch mixture and stir until thick.
Spoon over the omelet and fold over.
Serve warm.

                        Plum Omelet 

Spread on omelet
1/2 to 3/4 Cup plum jam
Roll up and spoon over the omelet
1/4 Cup sour cream
Sprinkle over the omelet
2 Tablespoons toasted walnuts
2 teaspoons sugar

                        Cherry Omelet 

Melt in a nonstick skillet over medium heat
2 Tablespoons butter
2 1/2 Cups canned cherries, drained
Heat and spoon over the omelet.
Roll up and sprinkle over the omelet
confectioners’ sugar
Serve with 
lemon wedges

                        Apple Omelet 

Combine in a small bowl
1/3 Cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Melt in a nonstick skillet over medium heat
1/3 Cup butter
4 Cups peeled apple slices
Cook 5 minutes.
Sprinkle the sugar / spice mixture over the apples.
Cover and simmer 5 minutes.
Uncover and simmer another 5 minutes.
Spoon over the omelet.
Roll up and sprinkle over the omelet
1 Tablespoon sugar

                        Sour Cream Roll-up

Spread on omelet
1 Cup sour cream
Roll up and spoon over the omelet
1/2 Cup sour cream
Sprinkle over the omelet
confectioners’ sugar
4 Tablespoons chopped walnuts, toasted

                        Spinach Filled Omelet

Wash and tear
2 pounds spinach
Cook gently for 5 minutes. Drain and press out excess liquid.

Cut into small pieces
6 slices bacon
Cook the bacon until browned.
Discard all but 2 Tablespoons drippings.
1 Tablespoon butter
1/2 Cup minced onions
Cook and stir until tender.
Stir in 
the drained, cooked spinach
2 Tablespoons parsley
3/8 teaspoon nutmeg
1/2 teaspoon salt
1/8 teaspoon pepper
Cook and stir to heat through.
Spread on omelet on platter and fold over.

1 Tablespoon butter
Drizzle on omelet 
Sprinkle over omelet
1 Tablespoon parsley
Serve warm.


  1. Hi Margaret:)
    I hope you had a wonderful Easter:) Ours was quiet but filled with goodies:)

    Your omelet combinations are amazing. I wouldn't even know where to begin. At first I thought you were making a Dutch Baby but this recipe is actually for a Puffy Omelet! Very cool, thanks for sharing, Margaret...

  2. Hi, Louise!
    Glad we all had nice Easters :)
    We've found this recipe to be handy for light suppers. Hope you and Marion enjoy it, too!


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