INGREDIENTS

INSTRUCTIONS

MAKES 2 3-egg omlets.  Position oven rack 6 to 8 inches from broiler
and preheat broiler.  Clean fruit and cut into bite-size pieces if
necessary. Set aside.  In small bowl, stir together sour cream, honey
and cinnamon. Set  aside.  In 8- to 10-inch omelet pan or skillet, over
medium heat, melt half  of the butter. Pour in half of the beaten eggs.
As 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. Place pan under broiler just until
cheese is  melted and egg is completely set.  Spread half of the fruit
on one side of omelet, and top with generous  dollop of sour cream
mixture. Fold other side over fruit, and slide  omelet onto plate.
Garnish with more sour cream mixture and fresh  mint. Cook second
omelet same way (for yourself).  Makes 2 servings. PANTRY: In summer,
use berries, pitted cherries, or  sliced peaches, nectarines, or
apricots. In fall, try fresh figs or  sliced pears, persimmons, or
apples sauteed in a little butter until  soft. In winter, try tropical
fruits such as sliced bananas, papaya  or pineapple.  DO AHEAD: Stir
together sour cream mixture. Wash fruit; peel and cut  any that won't
discolor or soften; cook if desired. Crumble the  cheese. Store all,
covered, in refrigerator. In the morning (15 to 20  minutes), cook and
fill omelets as directed. Sprinkle fresh mint on  top if desired.
>Recipe excerpt from Book Review November 5, 1997, Milwaukee Journal
Sentinel Online  Notes: "For one, plus the cook. A quick and easy fruit
crepe that  showcases fruit according to season." *REF "Breakfast in
Bed: 90  Recipes for Creative Indulgences," by Jesse Ziff Cool
(HarperCollins  Publishers, $19.95). Book's Menu suggestions are
offered by category,  such as: breakfast for a sick loved one;
breakfast from a child for  Mom or Dad or grandparents; breakfast for a
new lover; breakfast for  one; and before the feast on Thankgiving Day.
Sent by "Pat Hanneman" <phannema@wizard.ucr.edu> on Fri, 08 May 1998
and converted by MC_Buster.  Recipe by: Breakfast in Bed by Jesse Cool*
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on  May
16, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 651
Calories From Fat: 357
Total Fat: 40.2g
Cholesterol: 633.2mg
Sodium: 480mg
Potassium: 585.4mg
Carbohydrates: 44.2g
Fiber: 4.2g
Sugar: 33.9g
Protein: 31.5g