Fuzzy Navel Omelette

Ingredients

2 tbsp (30 mL) butter
2 peaches, peeled, sliced
2 tbsp (30 mL)  peach schnapps
4 eggs
1 tbsp (15 mL) water
1 tbsp (15 mL) parsley, chopped
1/4 cup (50 mL) cheddar or emmenthal cheese, grated (optional)
whipped cream for garnish

Directions

Melt butter in a small saucepan over low heat. Add peaches; cook until warm. Remove pan from stove. Stir in schnapps. Set aside and keep warm. Beat eggs with water and parsley. Spray a small non stick skillet with cooking spray. Preheat to medium. Pour half of the egg mixture into the skillet. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Spoon half of the peach filling along center of the omelette. Sprinkle with half of the cheese. Fold both sides of omelette over filling. Transfer omelette to a warm plate. Repeat for the second omelette. Drizzle any leftover filling liquid over omelettes and garnish with whipped cream and peach slices.

Makes: 2 servings

Preparation: 7 1/2 minutes

Cooking: 14 minutes

Nutrients per serving:

Calories: 307
Protein: 13.0 g
Carbohydrate: 8.9 g
Fat: 21.5 g