You are here

Apricot Omelette

  Eggs 6
  Sifted confectioner's sugar 3 Tablespoon
  Light cream 2 1⁄2 Tablespoon
  Butter 1⁄4 Cup (4 tbs)
  Canned apricots 18 1⁄2 Ounce (1 Can)

Separate the egg yolks and the whites.
Beat the yolks with 1 tablespoon sugar and the cream.
Fold in the stiffly beaten egg whites.
Heat the butter in a good-sized omelet pan and pour in the mixture.
Allow to set for 2 minutes, move the pan under the broiler with the heat turned to medium and continue cooking until just firm.
Meanwhile, heat the apricots.
Cover the omelet with half the apricots, fold and tip on to a hot dish.
Top with the rest of the sugar.
Mark lines on top with a heated skewer (this makes a caramel effect).
Serve with the rest of the apricots plus a little syrup.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1465 Calories from Fat 771

% Daily Value*

Total Fat 87 g133.9%

Saturated Fat 45.4 g227.2%

Trans Fat 0 g

Cholesterol 1431.5 mg477.2%

Sodium 442.9 mg18.5%

Total Carbohydrates 137 g45.7%

Dietary Fiber 4 g16.1%

Sugars 110.4 g

Protein 39 g78.1%

Vitamin A 65.3% Vitamin C 48.8%

Calcium 31.9% Iron 75.5%

*Based on a 2000 Calorie diet

Apricot Omelette Recipe