Fruit Omelet Flambe

Eggs are a proven wonder food, with at least 18 different vitamins and minerals, providing the richest form of protein of all food sources and carrying the Heart Foundation Tick. It’s a myth that eggs increase blood cholesterol levels and contain high levels of fat. Recent studies have shown that dietary cholesterol (found in eggs) is not the principal factor affecting the level of cholesterol in the blood. What’s more, eggs only contain 5g of fat; 3.5g of these are healthy, unsaturated fats that are not linked to blood cholesterol or heart disease.

Eggs are packed full with goodness and all the following nutritional benefits:
Protein:
Eggs are the best provider of quality protein of all food sources. One serve (two medium eggs) provides over a quarter of the Recommended Daily Intake (RDI).
There are a number of nutritional benefits of protein, it makes you feel fuller for longer, curbing your appetite and it also helps give structure to cells and aids cell growth, repair and maintenance. What’s more, eggs contain the highest quality of protein of all foods, most closely matching human requirements.

Omega-3 Fats:
One serve of eggs provides 12% of the Adequate Intake (AI) recommendation for men and 23% for women. Nutritional benefits of Omega- 3 Fats are that it assists growth in infants, regulates blood pressure, blood clotting and immune responses and also reduces the risk of heart disease and blood pressure for adults.

Iodine and Selenium:
Eggs provide 28% RDI of Iodine for adults and 58% RDI of Selenium. Nutritional benefits of Iodine and Selenium are that it aids thyroid production, which helps control and regulate your metabolism and iodine reduces the risk of miscarriage, stillbirth and mental impairment, which can be caused by Iodine deficiency. Selenium contains anti-cancer properties, blocking enzymes that are involved in cell division and growth, which occur uncontrollably in cancer.

Vitamin E:
One serve of eggs provide 24% RDI of Vitamin E for adults. Nutritional benefits of Vitamin E are that it maintains cell membranes, red blood cells and nerves whilst helping to build a strong immune system, protecting the body against free radicals.

Folate:
Eggs contain 48% RDI for folate. Nutritional benefits of folate are that it helps prevent neural tube defects, by assisting cell division and growth in infants. Reduces the level of homocysteine in the blood, which is a known risk factor for heart disease.

Vitamin A:
One serve of eggs contains 32% RDI of Vitamin A for adults. Nutritional benefits of Vitamin A are that it helps prevent dry skin and lowered immunity, particularly among older adults. Vitamin A also plays an essential role in developing and maintaining strong vision, particularly at night whilst also assists bone growth.

Lutein and Zeaxanthin:
One serve of eggs contains 530 ?g of Lutein and Zeaxanthin. Nutritional benefits of Lutein and Zeaxanthin are that it helps develop and maintain good eye health whilst ssists in the prevention of eye disease such as Macular Degeneration and blindness. Eggs are a nutrient-dense food that continue to play an important role in a healthy and balanced diet - confirming eggs as nature’s true convenience food!

Howard Helmer, the world’s fastest omelette maker, Howard can whip up one omelette in less than 40 seconds; and a staggering 427 two-egg omelettes in 30 minutes. In addition to this, Howard has also broken the Guinness World Record for omelette flipping. For the past 30 years Howard has flown around the world demonstrating how easy it is to transform a nutritious egg into a healthy omelette meal.

Ingredients

2 eggs
Water
A cup of fresh strawberries, stems removed, quartered
2 kiwis peeled and thinly sliced
1 banana, peeled and sliced
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

Method
1. Thoroughly whisk together 2 eggs and 2 tablespoons of water for the omelet.
2. In a 10-inch coated frypan, 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.
3. 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.
4. 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 on top of the filling as best you can.
5. Dust the folded omelet with the sugar.
6. 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.
7. Serve right from the pan using a spoon.

Links