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Tuesday, 26 September 2017

Ambrosia (pineapple) omelet

Creative Cooking for Two, edited by Jane Solmson 1988 (from the Creative Cooking Series) 


Ambrosia Omelet
“Nice for a ladies’ luncheon or a summer brunch”
Fruit topping: ½ cup yoghurt; 2 tsp sugar; ½ cup sliced strawberries; ½ cup drained pineapple tidbits; ½ banana, sliced; ¼ cup flaked coconut, toasted
Combine ingredients; set aside
Omelet: 1 tblspn butter or margarine; 4 eggs; ¼ tspn salt; ¼ tspn grated lemon peel
Melt butter in 25cm skillet or omelette pan.
Lightly mix eggs, salt, and lemon peel with fork; pour into skillet. As egg mixture sets, lift edges to allow uncooked portions to run underneath. When omelette is cooked through but still moist, top with fruit mixture.
Gently roll omelet out of pan onto warm platter. Serve at once.

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