Title: Bananas Foster Omelet (Ellen Cleary)
Categories: Eggs
Yield: 1 Servings
| 1 | | Firm, ripe banana, sliced (about 3/4 c) |
| 2 | tb | Brown sugar |
| 1 | ts | Lemon juice |
| | ds | Nutmeg |
| 2 | | Eggs |
| 2 | tb | Water |
| 1 | tb | Butter |
| 1 | tb | Banana liqueur or rum |
In a small saucepan, combine banana, sugar, lemon juice, and nutmeg. Heat
to serving temperature over low heat, gently turning bananas until glazed.
Mix eggs and water with fork. Heat butter in an 8" omelet pan or fry pan
until just hot enough to sizzle a drop of water. Pour in eggs. mixture
should set at edges at once. Turn spatula over and use it to carefully push
cooked portions at edges toward center. Tilt pan as necessary so uncooked
eggs can flow to bottom. Slide pan rapidly back and forth over heat to keep
mixture in motion and moving freely. While top is still moist and creamy
looking, spoon banana mixture over half of omelet. With spatula, fold
omelet in half or roll. To flame: Use spatula to lift and slide omelet to
center of pan. Pour liqueur over omelet. Wtih long match, ignite, tilting
pan so liqueur will burn out. Turn onto plate with a quick flip of the
wrist. Serve immediately. Serves 1-2