Ginger-Peach Puffy Omelet
- 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.
- Serve immediately.
Yield: 2 servings
* To make handle ovenproof, wrap completely with aluminum foil.
Reprinted with permission from
the American Egg Board.