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.

FARMER'S OMELET

Steps:

• Place potatoes in a sauce pan and cover with water and a dash of salt.
• Bring to a boil and cook for 10 minutes after reaching the boiling point.
• Drain and set aside.
• Cook the bacon in a large skillet.
• Remove the bacon and set aside.
• Fry the drained potatoes in the bacon grease for about 5 minutes.
• Add the mushrooms, peas, bacon, parsley and chives to the potatoes.
• Saute the mixture a few minutes.
• Meanwhile beat the eggs in a medium bowl with milk.
• Add salt and pepper.
• Add the egg mixture to the potato mixture.
• Cook slowly and lift the cooked egg portions occasionally to allow the uncooked egg portions to reach the bottom of the pan.
• When the eggs are completely set and cooked throughout, turn upside down onto serving platter.
• Slice into 4 wedges and serve.