Fluffy Peach Omelet With Peach Sauce
Omelet Ingredients
- 3 medium peaches, peeled, pitted and diced
- 4 eggs, separated
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Sauce Ingredients
- 1 large NC peach
- 2 tablespoons orange juice
- 1 tablespoon honey (the amount may vary depending on the sweetness of your peach)
- 1 cup sliced NC peaches, at room temperature*
Preparation
Preheat oven to 325°F.
In a small mixing bowl, using an electric mixer, beat egg whites until foamy. Add powdered sugar; continue beating until stiff peaks form
In a separate bowl, beat egg yolks until thick and lemon colored. Fold whites into yolks until well combined. Fold in vanilla.
In a large oven-proof skillet or one with a removable handle, melt butter. Pour in egg mixture and cook for about 5 minutes, until bottom of omelet is lightly browned. Transfer pan to oven and bake for 5 to 6 minutes, until knife inserted in center comes out clean. Remove from oven.
While omelet is baking, place sauce ingredients in a food processor or blender. Blend until smooth.
Slide omelet onto serving platter; arrange sliced peaches over omelet. Pour on sauce. Cut into quarters to serve. Can garnish with sliced strawberries or blueberries.
Notes
*Once peeled, peaches will turn brown quickly. If you don't plan to use them immediately, dip them in orange or lemon juice.
If you don't have an oven-proof skillet, use 2 large spatulas to flip the omelet to brown the second side.
A heart-healthy variation uses egg whites only.
Yield
Makes 4 servings
Source
Euda Mann, Boone, NC
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