Prep Time: 20 min
Cook time: 10 min
Total time: 30 mins
Yield: 1 omelet
o 1 or 2 fresh ripe peaches
o 2 tablespoons sugar
o 2 eggs (use 3 eggs for hearty appetites)
o 4 tablespoons water or milk (separated)
o 1/2 teaspoon salt
o 2 teaspoons of cooking oil (canola, corn or peanut)
o 1/2 teaspoon white pepper (black pepper may be substituted)
1. Peel and slice peaches in quarters.
2. Place peaches in a saucepan with sugar and 2 tablespoons water to keep them from burning.
3. Simmer slowly, stirring often and watching to prevent burning. When peaches are tender, set aside.
4. Combine eggs and 2 tablespoons water (or milk) in a small bowl and beat the eggs with a fork or whisk until light and frothy. Add salt and pepper and mix.
5. Heat the oil in a 8" or 10" non-stick frying pan on medium-high heat.
6. Pour in the eggs.
7. Don't touch until eggs begin to set (solid and firm around edges). Reduce heat to medium.
8. Carefully lift the edges of the omelet with a spatula and tilt the skillet to allow the uncooked portion to run underneath on the skillet.
9. Continue until the omelet is set with no more liquid eggs on top of the omelet.
10. Spread the cooked peaches on one side of the omelet.
11. Use a spatula to fold the other half of omelet over peaches. Serve immediately.