Apricot Omelette Recipe
Apricot Omelette Recipe with Eggs, Butter & Apricot Jam.
INGREDIENTS
6 Egg Yolks
4 Egg Whites
Pinch of Salt
1 oz Butter
Apricot Jam
Icing Sugar
METHOD
Beat the 4 Egg Whites with the 6 Egg Yolks and add a small pinch of slat.
Heat the Butter in the pan and when it starts to bubble pour in the Egg mixture.
Stir until it starts to set. Spoon a layer of Apricot Jam over the surface and then fold the Omelet over onto itself. Allow it carry on cooking until the under side becomes nicely brown.
Lift out and place the Omelette onto a plate and sprinkle with Icing Sugar. Glaze for a few moments under the grill. Serve immediately. Enough for 3 people.
Based on the Apricot Omelette recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).