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:

Anna Sultana’s Baked Cinnamon Bread Brunch

Anna Sultana’s Lost Bread & Berry Compote /

(French Toast)

Anna Sultana’s Frittatas 

(Easy eggs / brunch recipe)

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. 

Hints:

Don’t have time - or berries - to make compote?

No problem.

Melt in a nonstick skillet over medium heat

2 Tablespoons butter

Add

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.

Add

1/4 Cup flour

Beat until smooth.

Add

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

Add

1/4 Cup light brown sugar

2 Tablespoons lemon juice

Stir until the sugar has melted.

Add

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

Add

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

Add

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.

Add 

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.

Melt 

1 Tablespoon butter

Drizzle on omelet 

Sprinkle over omelet

1 Tablespoon parsley

Serve warm.