1 (8.75 ounce) can sliced peaches in fruit juice OR 1 cup
sliced fresh peaches
1 tablespoon brown sugar
1/8 teaspoon ground ginger
1/4 cup crumbled gingersnap cookies (about 5)
2 1/2 teaspoons butter, divided
4 eggs, separated
1/2 teaspoon cream of tartar
Drain peaches, reserving 1/4 cup juice or substitute water.
In small saucepan, toss together peaches, brown sugar and ginger. Cook over low
heat, stirring occasionally, until warmed through. Cover and keep warm.
In small bowl, stir together gingersnaps and 1 1/2 teaspoons of the butter. Set
In large mixing bowl at high speed, beat egg whites with 1/4 cup of the reserved
juice or water and cream of tartar until stiff but not dry, just until whites no
longer slip when bowl is tilted.
In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored.
Gently, but thoroughly, fold yolks into whites.
In 10-inch omelet pan over medium-high heat, heat remaining 1 teaspoon butter
until just hot enough to sizzle a drop of water. Pour in egg mixture. Gently smooth
surface. Reduce heat to medium. Cook until puffed and lightly browned on bottom,
about 5 minutes. (Lift omelet at edge to judge color.)
Bake in preheated 350 degrees F oven until knife inserted halfway between center
and outer edge comes out clean, about 10 to 12 minutes.
Loosen edges with spatula. With sharp knife, cut upper surface down center of
omelet but DO NOT cut through to bottom of omelet.
Fill with reserved peaches and sprinkle with reserved gingersnaps.
Tip skillet. With pancake turner, fold omelet in half and invert onto warmed
plate with a quick flip of the wrist.
Cut in half or into wedges.
Yield: 2 servings
* To make handle ovenproof, wrap completely with aluminum foil.