Fruit Omelette Flambé
Serves 4 – Recipe by Howard Helmer
- 2 size 6 or 7 Big Paddock eggs
- 1 tablespoon butter or vegetable oil
- 2 tablespoons water
- Beat eggs and water together in a small bowl until mixture is well blended.
- In a non-stick frying pan, heat butter or oil until it sizzles – but NOT smoking.
- Pour in the mixture, which should begin to bubble and steam as the water evaporates.
- With an inverted spatula pull cooked portions of egg from the perimeter of the pan to the centre so any uncooked egg can flow into and reach the hot surface, tilting the pan and moving it as necessary.
- Do this around the pan until the egg starts to set and covers the whole bottom of the pan but is still moist on top, it should take about 20 seconds.
- Place the first 5 filling ingredients onto the left side of the pan (left handed people fill the right side) and fold the unfilled half of the omelette over the filled half.
- Dust the folded omelette with the sugar.
- Pour the brandy over and ignite it with a match.
- Baste the omelette with the burning brandy using a long handled spoon until the fire goes out.
- Serve from the pan by holding the pan in your right hand and a plate in your left hand, tip the pan so the omelette slides gently onto the plate (left handed people use opposite hands).