This is a great quick pick me up for those cold winter evenings when we crave something sweet but don’t want something shop bought and can’t be bothered to slave over the hob either. This makes on omelette large enough to share.
You can use fresh blackberries or other fruit or even other dark colour fruit jam (plum, blueberry, etc).
You will need a frying pan of 15 – 18cm
Ingredients (serves 2)
- 2 apples
- 1 tbsp sugar or 1 tbsp of maple syrup or honey
- 2 large eggs
- 2 tbsp of blackberry jam
- 2 tbsp brandy or whisky
- ½ lemon, zest only
- A few pistachios
- Icing sugar for dusting
- A knob of butter
Method
Start by peeling, coring and cutting the apples in bite size chunks. Place in a small saucepan with 2 tbsp of water, cover with a lid and cook on low to medium heat till tender. Stir in the sugar to mix.
In another small saucepan, loosen up the jam with the brandy. Add the lemon zest and stir to mix.
Whisk the egg whites in a clean bowl using a hand-held electric mixer till soft peaks are formed. Next whisk the egg yolks. Take half the meringue and mix it thorough with the egg yolks. Next fold in carefully the other half of the egg whites turning gently with a spatula so as not to knock the air out of the meringue.
Bring a small frying pan to a medium heat and add the butter. When the butter has melted empty the eggs into it and spread with a spatula to flatten. Lower the heat, cover and cook for a few minutes till the underside is golden brown and the top is slightly firm.
Ensure that the omelette has not stuck to the pan by easing it out flat onto a plate. Spoon the cooked apple on one half of the omelette add the jam and fold over the other half over the fruit. Dust with icing sugar and scatter the pistachios.