Omelette with apricot jam and cream
Instructions
In a pan put the jam, diluitela with two tablespoons of rum and mixing do warm up to moderate flame.
In a bowl, add eggs, shelled the sugar and water, beat with a fork for half a minute.
In a saucepan heat the butter, slowly pour in the eggs, let the liquid flow to the bottom of the container covering it.
When the omelet is cooked through and still soft in the Center, above the apricot jam and, above, ripiegatevi first left and then the right side.
Then slide the omelet onto a serving dish.
Whip the cream, put it in a bowl, sprinkle with two tablespoons of ground almonds and serve with your omelette.
Another type of filling is made from stewed fruit which, in this case, it must be drained from the sauce, cut into very small dice and put in the center of the omelet.
Ingredients and dosing for 4 persons
- 6 eggs
- 30 g of butter
- 2 tablespoons of sugar
- 4 tablespoons of water
- For the filling:
- 40 g of apricot jam
- 20 cl of cream
- Peeled almonds
- Rum