Peach Omelet Recipes

PEACH HONEY & ALMOND OMELETTE

Steps:

• Combine peaches, honey and vanilla in a small bowl and set aside.
• Whisk eggs in a small bowl.
• Melt butter in a 15 cm (6-inch) non-stick skillet over medium-high heat and swirl to coat pan. Pour in eggs. As mixture begins to set, lift edges with spatula to allow the uncooked egg to flow underneath.
• Cook until bottom is set and top is almost set.
• Spread peaches and almonds over half of the omelette. Fold the other half over the peaches, using the spatula, and tilt the skillet so that the omelette slides out of the pan.
• Sprinkle with icing sugar. Serve immediately.

BAKED PUFFY CHEESE OMELET WITH PEACH SALSA

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle 1 cup of the cheese and the onions in pie plate.
• In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until well blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/4 cup cheese; bake 3 to 5 minutes longer or until melted. Let stand 5 minutes before serving.
• In small bowl, mix salsa and preserves. Serve omelet with salsa.

PUFFY OMELET

Steps:

• Separate the egg yolks and whites into 2 separate medium bowls. Add 1 tablespoon of water to the egg whites and, using a hand mixer, beat on medium-high speed until medium peaks form, 4 to 5 minutes.
• Season the yolks with salt and pepper and beat until smooth, thickened and slightly pale in color. Fold one-third of the egg whites into the egg yolks and thoroughly mix until there are no streaks. Add half of the Gruyere and the soda water. Pour in the remaining egg whites and gently fold to combine.
• Melt the butter in a 10-inch nonstick skillet over medium heat until it foams, then pour in the egg mixture, smoothing the top. Cover the skillet and cook until the omelet is golden brown on the bottom and you can lift the edges to peak underneath, about 5 minutes.
• Sprinkle the remaining cheese and the herbs on top, cover the skillet and cook 2 more minutes. Remove the pan from the heat and keep covered until the cheese melts, about 1 minute. Fold over and serve.

PEACH OMELETTE SOUFFLE

Steps:

• Mix the peach and jam in a small bowl, set aside.
• In a small bowl, beat 1 teaspoon sugar with the egg yolks until pale and creamy (this takes a few minutes).
• In another bowl, beat egg whites until stiff.
• Pour egg yolks over it, fold gently.
• Heat a non-stick 7" skillet, spray with non-stick cooking spray; pour eggs into it.
• Cook for a few minutes until lightly browned, transfer to a broiler and continue cooking until top is browned; watch carefully!
• Fill with the peach mixture and fold, sprinkle with icing sugar.

PEACH OMELET

Steps:

• heat peaches with juice along with food color and corn starch in a sauce pan meanwhile make flat omelet.
• pour peaches over omelet.
• drizzle with sour cream.
• serve with bacon and slightly sweet corn bread.