One of these days my friend gave me these delicious oranges, so because that flavor got stuck in my taste buds, I ran out to WalMart a.s.a.p to buy me some oranges. Sadly, they were not as delicious as the one my friend had gotten, but good nonetheless. So every week I headed over to the fruits section and bought myself a couple oranges. Recently though, and I blame summer, I haven't really wanted to eat my oranges at all. And since I've been itching to make a cheesecake, I was looking through all my cook books when I stumbled upon this recipe Orange Dessert Omelets in Betty Crocker's New American Cooking. I happened to have exactly the amount of oranges this dessert called for, and I wanted to use them up before they spoiled. So this was perfect! It was calling for me, I swear!
(Btw, I just realized, but the time on these posts are way off! I'll mess around here and there to see if I can fix it!)
Also, my camera isn't the highest quality, so until I can save up enough money to buy me a new one, this is about as good as it's going to get. =)
Here's what my first mixture ended up looking like!
*I can NEVER find cream of tartar when I go out looking for it, so when the recipe calls for so little, I tend to skip it, and while I'm sure having it would increase the quality of the finished product, I tend to just get along just fine without it. ;)
I by mistake ended up with some egg white in the second mixture, but in the end, I don't think it affected the recipe badly.
This is after I slowly folded the two batters together.
After my 8 minute wait this is what I got!
Put everything together!~
I personally loved the texture of the omelet, it didn't have that nasty eggy feel regular omelets tend to give. It was light and fluffy!
Ingredients:
2 egg whites
1/8 teaspoon cream of tartar (*)
2 tablespoons granulated sugar
2 egg yolks
2 teaspoons water
2 tablespoons all-purpose flour
3 oranges, pared and sectioned
Powdered sugar for garnish
Directions:
Beat egg whites and cream of tartar in large bowl until foamy. Gradually beat in 2 tablespoons granulated sugar; continue beating until soft and glossy. Do not over beat. Beat egg yolks and water until thick and lemon colored, about 5 minutes. Stir in flour. Fold egg yolk mixture into egg whites.
Heat over to 400 degrees F. Grease and flour 2 round pans, 9 x 1 1/2 inches. Divide egg mixture between pans. Bake until puffy and light brown, 8 to 10 minutes. Remove omelets from pans; spoon half of the oranges onto half of each omelet. Fold other half of each omelet over oranges; sprinkle with powdered sugar. Garnish with orange sections if desired.
6 servings (1/3 omelet); 100 calories each
Can you guys believe I actually hurt myself with such a simple recipe? BEWARE if your peeling your oranges with bare fingers, my nail slightly separated from my finger, not until the end did I notice. No bleeding or anything, just a slight owwie. =o
Just something I've noticed: my oven is a little hotter than other ovens, so I always tend to go a little tiny bit lower on the heat and for the minimum amount of time. Try to learn your ovens kinks, this has saved me from burning lots of things!
Oh, and of course, if you don't have oranges around, this is pretty basic, I'm sure it'd go great with straw berries, apricots, bananas, etc.! =)
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