“If you've broken the eggs, you should make the omelette.” Anthony Eden
Omelets are of French origin ~ naturally ~ & date back to the 14th century. They are a great way to use up an excess of eggs, a filling alternative to a meat meal [especially if you add a salad] or even as desert.
Our favourite omelet recipe is actually a sweet omelet & it is so scrumptious & filling that we use it as a main meal, sometimes when we have time for a prolonged breakfast & very occasionally as an evening meal.
Last night Dearest wasn't feeling up to anything much except fruit, Liddy was working late & left to our own devices neither Ditz nor I are big meat eaters so I suggested we make sweet omelets for dinner. The idea was greeted with rapture by both girls.
The filling is basically a fruit salad of whatever is in season or fruit that you like diced up. I do the fruit first as each omelet must be made individually.
For each omelet separate 3 eggs. Beat the whites till they are nice & stiff & set aside. In a separate bowl add 1 tablespoon of sugar, 2 of plain flour & 1 of cream to the yolks & beat until smooth. Fold in the whites & pour into a hot skillet.
This omelet does fluff up quite considerably & like pancakes I wait till the surface is bubbling before I try & flip it over. When it is golden brown on both sides slide it onto a plate. Add the fruit along one side with a sprinkling of icing [powdered?] sugar & some cream & fold it over.
No~one here can eat more than one of these at a time & of course if you want a healthier meal just omit the sugar & cream. There are no leftovers either so if you want a taste, I'm sorry but you'll have to make your own.