Friars Omelet Recipes

FRIAR'S OMELET

Steps:

• In a Dutch oven, place a steamer basket over, but not touching, boiling water.
• Add apples to steamer basket.
• Cover and steam the apples for 15 to 20 minutes or until very soft.
• Remove apples to a large mixing bowl.
• Mash with a potato masher or large spoon.
• Cool 15 minutes.
• Meanwhile, in a small bowl stir together the bread crumbs and melted butter; set aside.
• Stir sugar, lemon peel, lemon juice, and egg yolks into mashed apples.
• In a medium bowl beat egg whites with an electric mixer on medium speed until stiff peaks form.
• Fold into apple mixture.
• Sprinkle 1/3 cup of the crumb mixture over the bottom of an ungreased 2-quart square baking dish or a 1 1/2-quart souffle dish.
• Spoon apple mixture evenly on top of crumbs.
• Sprinkle with remaining crumb mixture.
• Bake in a 350 degrees oven for 30 to 35 minutes for the square dish or 40 to 45 minutes for the souffle dish or until puffed and golden and a knife inserted near the center comes out clean.
• To serve, spoon warm mixture into dessert dishes.

BAKED DENVER OMELET

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
• Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
• Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
• Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.