Breakfast For One Fresh Fruit Omelet

Directions

1. MAKES 2 3-egg omlets.
2. Position oven rack 6 to 8 inches from broiler and preheat broiler.
3. Clean fruit and cut into bite-size pcs if necessary. Set aside.
4. In small bowl, stir together lowfat sour cream, honey and cinnamon. Set aside.
5. In 8- to 10-inch omelet pan or possibly skillet, over medium heat, heat half of the butter. Pour in half of the beaten Large eggs. As Large eggs cook, use a spatula to lift edges, letting uncooked egg run underneath. When no loose egg will move to edge, remove pan from heat and sprinkle on half of the cheese.
6. Place pan under broiler just till cheese is melted and egg is completely set.
7. Spread half of the fruit on one side of omelet, and top with generous dollop of lowfat sour cream mix. Fold other side over fruit, and slide omelet onto plate. Garnish with more lowfat sour cream mix and fresh mint. Cook second omelet same way (for yourself).
8. Makes 2 servings. PANTRY: In summer, use berries, pitted cherries, or possibly sliced peaches, nectarines, or possibly apricots. In fall, try fresh figs or possibly sliced pears, persimmons, or possibly apples sauteed in a little butter till soft. In winter, try tropical fruits such as sliced bananas, papaya or possibly pineapple.
9. DO AHEAD: Stir together lowfat sour cream mix. Wash fruit; peel and cut any which will not discolor or possibly soften; cook if you like. Crumble the cheese. Store all, covered, in refrigerator. In the morning (15 to 20 min), cook and fill omelets as directed. Sprinkle fresh mint on top if you like.
10. Notes: "For one, plus the cook. A quick and easy fruit crepe which showcases fruit according to season."*REF "Breakfast in Bed: 90 Recipes for Creative Menu suggestions are offered by category, such as: breakfast for a sick loved one; breakfast from a child for Mom or possibly Dad or possibly grandparents; breakfast for a new lover; breakfast for one; and before the feast on Thankgiving Day.