Fruit Omelets Recipe ingredients

To prepare this Fruit Omelets Recipe, first a good omelet for lunch may be made from fresh or stewed fruits, or with jam, preserves, marmalade, or jelly. A delicious one is made with peaches. Take 5 or 6 ripe freestone peaches; peel, cut in halves, remove the pits, cut them again in quarters; put them in a saucepan with 2 tablespoonfuls of sugar and just sufficient water to keep them from burning. Stew slowly, taking care that they do not break. Make a plain omelet, and when just ready to fold over, lay the pieces of peach across the centre and fold them in. If there should be any syrup in the saucepan, pour it around the omelet after it is dished.

Apples may be used in the same way. Pare, core, and cut lengthwise in about eighths, nice tart apples. Put them in a saucepan with a tablespoonful of butter, a tablespoonful of sugar to each large apple, and a very little water. Cook slowly without breaking, letting the syrup cook down until the apples are nearly dry.

Grate over them a little nutmeg; lay the apples carefully across the cooked omelet, reserving some whole pieces to arrange around the omelet. Fold the apples in and dust over it a little powdered sugar.