Alpine Omelet Recipe

Ingredients for Alpine Omelet

• Fruit
• 1/4 cup water
• 1 tablespoon lemon juice
• 2 1/2 tablespoons margarine
• 1 tablespoon cornstarch
• 2 tablespoons honey
• White Flour
• 3 large eggs
• 1/4 cup half-and-half
• Pinch of freshly grated nutmeg

How to Make Alpine Omelet

1. 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.
2. Drain the fruit, reserving the soaking liquid.
3. In a small saucepan, melt 1 tablespoon of margarine over medium-high heat.
4. Add 1 tablespoon of cornstarch, whisking constantly.
5. Stir in 2 tablespoons of honey and the reserved fruit liquid.
6. Cook, stirring continuously, until the mixture thickens and becomes smooth, about 2-3 minutes.
7. Add the drained fruit to the sauce and simmer over low heat until heated through.
8. 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.
9. Cover the bowl with plastic wrap and refrigerate for 15 minutes.
10. Remove from the refrigerator and whisk the egg mixture again.
11. Heat a large non-stick frying pan over medium-high heat.
12. Melt 1 1/2 tablespoons of margarine in the pan.
13. 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.
14. Using a wooden spoon or spatula, gently break the omelet into bite-sized pieces, then carefully flip them over to cook the other side.
15. Turn off the heat and allow the omelet to finish cooking and set, about 1-2 minutes.
16. Serve the Alpine Omelet immediately, topped with the warm honey-fruit compote.