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Fresh Fruit OmeletFrom Breakfast in Bed by Jesse Ziff Cool, HarperCollins, 1997
Adapted by StarChefs
Yield: 2 servings
- 2 cups fresh fruit (use seasonal fruit), cut into bite-sized pieces
- 1/3 cup cr�me fra�che or yogurt
- 2-3 Tablespoons honey
- � teaspoon ground cinnamon
- 2 Tablespoons butter
- 5-6 eggs, well beaten
- 3 ounces cheddar or goat cheese, grated or crumbled
- Fresh mint, chopped
Melt 1 Tablespoon of butter in an 8- to 10-inch omelet pan or skillet over medium heat. Pour in half of the beaten eggs. As the eggs cook, use a spatula to lift the edges, letting the uncooked egg run underneath. When no loose egg will move to the edge, remove the pan from the heat and sprinkle on half the cheese. Place the pan under the broiler until the cheese has just melted and the egg is completely set.
Repeat the entire procedure a second time for the other omelet.
To plate: Spread half of the fruit on one side of the omelet and top with a generous dollop of the ream (or yogurt) mixture. Fold the other side of the omelet over the fruit and slide the omelet onto a plate. Garnish with more of the cream (yogurt) and fresh mint.