Howard’s Fabulous Dessert Omelet
Serving Size: 4
|1/3 cups||apricot flavored brandy, 70-proof|
|1 tablespoons||powdered sugar|
|1/4 cups||maraschino cherries|
|1/3 cups||pecans, chopped|
|1||bananas, peeled, sliced|
|2||kiwis, peeled, sliced|
|1 pint||strawberries, fresh, sliced|
|1 teaspoons||butter, margarine, or cooking oil|
|to taste||salt and pepper|
|1/4 cups||sour cream|
- (Note: Prepare all ingredients including the beaten eggs prior to cooking.)
- Beat together eggs, water, salt and pepper, if desired, until well blended. In a 10-inch non-tick omelet pan over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at the edges. With an inverted pancake turner, push cooked portions from the edges of the pan toward the center so uncooked portions can spill onto the hot pan surface. (Dig a hole and fill it!) Tilt the pan as necessary, keeping the bottom covered with egg.
- When the top is thickened and no visible liquid egg remains, fill one half of omelet with strawberries, kiwis, bananas, pecans and maraschino cherries. (Put filling on the left side if you’re right handed and the right if you’re a lefty!) With pancake turner, fold omelet in half.
- Sprinkle powdered sugar over omelet. Pour apricot flavored brandy over sugar and light with lighter, matches or kitchen torch. Allow the alcohol to burn out. Garnish with a dollop of sour cream and maraschino cherries prior to serving.