My recipe is a sweet departure from its road-stop cousin. After all, an omelette is really an egg pancake, and is well suited to more luscious pairings. Here I used cream cheese and Nutella for a quick mix, but the options are limitless. Think ricotta and honey, bananas and chocolate syrup, diced apples sautéed with butter, sugar, and cinnamon, lemon curd, macerated strawberries, blueberries cooked in maple syrup, or whatever pleases you.
One note on the pan: There is a lot of religion out there on omelette pans. Personally, I don't think any home cook requires a fancy, expensive omelette pan (although smoke if you got 'em). Nor do you need to use a non-stick pan - the butter will take care of that and also helps to make for a fast clean-up. Here at Chez Noonie, I rely on a standard issue, stainless, 9 inch fry pan.
My son likes this for breakfast, but with a little flair this could easily turn into a great gluten-free or Passover dessert. I am thinking 6 eggs would probably make dessert for 4, with the omelette rolled up Julia Child style and cut into even pieces, instead of filling use toppings, add a little raspberry drizzle presentation...but I digress.
Enjoy every bite.
- 1 tbsp unsalted butter
- 3 large eggs
- 2 tsp sugar (caster if you have it)
- 1/2 tsp vanilla
- pinch of salt
- 1 tbsp cream cheese
- 2 tbsp Nutella
- powdered sugar
- Gently whisk the eggs, sugar, vanilla, and salt together.
- In separate bowl, blend the cream cheese and Nutella.
- Place a small frying pan on medium heat and melt butter. Swirl gently to coat bottom and sides of pan.
- Add the egg mixture. It will begin to cook around the edges.
- Use a fork to lift the edges up and allow the remaining liquid to run underneath the cooked portion; this creates the layers that make a fluffy omelette.
- Repeat this process until the eggs resemble a large pancake and is mostly dry, 2 - 3 minutes at the most.