Zutaten für Alpine Omelet
- 1 cup mixed fruit bits
- 1/4 cup water
- 1 tablespoon lemon juice
- 2 1/2 tablespoons margarine
- 1 tablespoon cornstarch
- 2 tablespoons honey
- 1 tablespoon all-purpose flour
- 3 large eggs
- 1/4 cup half-and-half
- 1 pinch freshly grated nutmeg
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Zubereitung von Alpine Omelet
- In a small bowl, soak 1 cup of mixed fruit bits (such as apples, pears, and berries) in 1/4 cup water and 1 tablespoon lemon juice for at least 2 hours, or preferably overnight.
- Drain the fruit, reserving the soaking liquid.
- In a small saucepan, melt 1 tablespoon of margarine over medium-high heat.
- Add 1 tablespoon of cornstarch, whisking constantly.
- Stir in 2 tablespoons of honey and the reserved fruit liquid.
- Cook, stirring continuously, until the mixture thickens and becomes smooth, about 2-3 minutes.
- Add the drained fruit to the sauce and simmer over low heat until heated through.
- In a large bowl, whisk together 3 large eggs, 1/4 cup half-and-half, 1 tablespoon all-purpose flour, and a pinch of freshly grated nutmeg until light and frothy.
- Cover the bowl with plastic wrap and refrigerate for 15 minutes.
- Remove from the refrigerator and whisk the egg mixture again.
- Heat a large non-stick frying pan over medium-high heat.
- Melt 1 1/2 tablespoons of margarine in the pan.
- Pour in the egg mixture and cook, covered, over low heat for 7-8 minutes, or until the omelet is set and lightly browned on the bottom.
- Using a wooden spoon or spatula, gently break the omelet into bite-sized pieces, then carefully flip them over to cook the other side.
- Turn off the heat and allow the omelet to finish cooking and set, about 1-2 minutes.
- Serve the Alpine Omelet immediately, topped with the warm honey-fruit compote.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
18g
Fat
36g
Carbs
5g
