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.
