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PEAR OMELET
I have not tryed this yet
3 tbsp. butter (unsalted preferably)
2 lg. ripe pears, peeled, cored & sliced
3 tbsp. firmly packed light brown sugar
2 tsp. grated lemon peel (I don't use this)
4 egg yolks, room temp.
2 tbsp. whipping cream
1/8 tsp. salt
4 egg whites, room temp.
1/3 c. sugar
Melt butter in 10" omelet pan or ovenproof skillet over medium heat. Add pears and cook until tender but not mushy, about 5 minutes. Stir in brown sugar and lemon. Set aside.
Preheat oven to 450 degrees. Whisk yolks, cream and salt until blended. Beat whites until soft peaks form. Gradually add sugar and beat until stiff and shiny. Gently fold whites into yolks. Spread over pears. Bake until golden brown, about 10 minutes. Take out and melt shredded cheese over omelet. I use a cup of cheddar. Very good.
I have not tryed this yet
3 tbsp. butter (unsalted preferably)
2 lg. ripe pears, peeled, cored & sliced
3 tbsp. firmly packed light brown sugar
2 tsp. grated lemon peel (I don't use this)
4 egg yolks, room temp.
2 tbsp. whipping cream
1/8 tsp. salt
4 egg whites, room temp.
1/3 c. sugar
Melt butter in 10" omelet pan or ovenproof skillet over medium heat. Add pears and cook until tender but not mushy, about 5 minutes. Stir in brown sugar and lemon. Set aside.
Preheat oven to 450 degrees. Whisk yolks, cream and salt until blended. Beat whites until soft peaks form. Gradually add sugar and beat until stiff and shiny. Gently fold whites into yolks. Spread over pears. Bake until golden brown, about 10 minutes. Take out and melt shredded cheese over omelet. I use a cup of cheddar. Very good.