Howard Helmer's Fruit Omelet Flambe
Thoroughly whisk together 2 eggs and 2 tablespoons of water for the omelet.
For the filling:
A cup of fresh strawberries, stems removed, quartered
2 kiwis peeled and thinly sliced
1 banana, peeled
¼ cup pecan or walnut pieces
¼ cup maraschino cherries, stems removed
2 tablespoons confectioners (powdered) sugar
½ cup apricot or peach flavored brandy (70-proof [35% alcohol])
1 cup sour cream
1. In a 10-inch coated fry pan, heat a tablespoon of butter until it sizzles and covers the bottom of the pan. Pour in the egg mixture. The pan should be hot enough so the egg bubbles-up. With an inverted spatula, pull the cooked egg from the perimeter of the pan to the center so uncooked egg can reach the hot pan surface, tilting the pan and moving it as necessary. Continue until the egg is set and won’t flow anymore, and covers the whole bottom of the pan like a big pancake.
2. Fill the left side of the omelet with the first 5 filling ingredients, piling them on top of each other (left hand people, fill the right side). Fold the unfilled side of the omelet over and top of the filling as best you can. Dust the folded omelet with the sugar. Pour the brandy over the sugar and ignite it with a match. Baste the omelet with the burning brandy using a long handled spoon until the fire goes out.
3. Serve right from the pan using a spoon. Makes 4 servings.