Alpine Omelet

A sweet fruit omelet brom the romansh district.

In a small bowl , soark fruit bits in the water and lemon juice for several hours or overnight.

Drain fruit and reserve liquid.

In a small pan , melt 1 tablespoon margarine over medium-high heat.

Add cornstarch , stirring quickly.

Stir in honey and the water from the fruit.

Stir until the mixture is thick and smooth.

Add fruit and simmer on low heat while making the omelet.

In a large bowl , whip together flour , eggs , half and half , and nutmeg until frothy.

Cover bowl with a towel and place in refrigerator for 15 minutes.

Remove and whip mixture once more.

Turn heat to medium high under a large frying pan.

Melt 1 1 / 2 tablespoons of margarine and add egg mixture.

Cover , turn heat to low , and cook for 7 to 8 minuntes- until omelet is light brown on the bottom.

With a wooden spoon , break the omelet into bite sized pieces and turn them over.

Turn heat off and allow egg mixture to beome firm on the bottom.

Serve with fruit mixture.

fruit, water, lemon juice, margarine, cornstarch, honey, white flour, eggs, half-and-half, nutmeg