Peach Omelette Recipe
Ingredients
| Can | 1 8 3/4 Ounce | |
| Eggs | 9 Small | |
| Milk | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Cooking oil | 1 Tablespoon | |
| Ground cinnamon | ||
| Ground allspice | ||
Directions
Dice peaches; drain well.
With a fork, beat together the eggs, milk, and salt.
Heat 1 teaspoon of the oil in an 8-inch skillet or omelet pan.
Pour in 1/3 of the egg mixture; cook over medium-high heat till egg is set but still shiny.
Top with 1/3 of the peaches; sprinkle with cinnamon and allspice.
Run spatula around edge of omelet; fold one side over peaches.
Tilt pan and roll omelet onto hot plate.
Keep warm in 250° oven.
Repeat to make 3 omelets in all.
Warm last filled omelet before serving.
With a fork, beat together the eggs, milk, and salt.
Heat 1 teaspoon of the oil in an 8-inch skillet or omelet pan.
Pour in 1/3 of the egg mixture; cook over medium-high heat till egg is set but still shiny.
Top with 1/3 of the peaches; sprinkle with cinnamon and allspice.
Run spatula around edge of omelet; fold one side over peaches.
Tilt pan and roll omelet onto hot plate.
Keep warm in 250° oven.
Repeat to make 3 omelets in all.
Warm last filled omelet before serving.
Chef
