Tropical Omelette
This recipe is a delightful combination of fluffy omelette filled with a vibrant assortment of fresh fruits, creating a colorful and refreshing dish. The omelette is cooked to perfection and then filled with a mixture of juicy pineapple, mango, kiwi, and cherries, adding a tropical twist to your breakfast or brunch feast. Drizzled with a touch of Cointreau for a subtle hint of citrusy sweetness, this fruity omelette is a delightful treat that will brighten your day. Serve with a dollop of custard or cream for an extra indulgent touch.
— Constant Cookbook
Ingredients
- 8 eggs
- · ½ pint of double cream
- · 50g brown sugar
- · 1 pineapple ring
- · 100g mango
- · 1 kiwi
- · 8 cherries
- · Trickle of Cointreau
- · 3 tbs of Extra Virgin Olive Oil
Instructions
- Beat the eggs with the brown sugar, Cointreau and double cream
- · Heat the Extra Virgin Olive Oil in a non-stick frying pan
- Add the eggs, covering the bottom of the pan
- · Allow to cook, loosening the edges as it cooks, once one side is cooked, turn over to cook the other side
- Whilst cooking, roughly chop all the fruit into cubes and mix together
- · Turn out omelette onto a plate and fill with the fruit
- Fold in half, and half again to create the shape of a handkerchief
- Serve with custard or cream
Yield
Serves 4
Comments
No comments found.