As I've mentioned several times by now, I have been working my way through a lot of recipes in the egg book this summer. I appreciate what a variety of preparations it presents. I've been mostly leaning into the scrambled eggs, frittatas, and omelettes because they are relatively easy and familiar, but it's been fun to try some of the others as well.

Among the many different forms of eggs that appear in the book is a small selection of sweet omelette recipes. I found the idea of a sweet omelette quite bizarre, but there have been plenty of other bizarre-sounding recipes that turned out to be great once I gave them a chance. And we had some lovely fresh peaches that needed to be eaten. So I figured I might as well give it a go.

Sadly, this was not one of those sounds-weird-but-actually-great recipes. It wasn't awful, it just wasn't great either. And we all agreed that while it was okay, it would have been much better if the filling was used in crêpes rather than in an omelette.

Still... if you're game and want to give a sweet omelette a try, have at it!

Peach, Honey, and Toasted Almond Omelette

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• ~1/2 c. thinly sliced peeled peaches
• 1 tsp. honey
• ~1/16 tsp. vanilla extract
• 3 large eggs
• 2 Tbsp. water
• 1 tsp. unsalted butter
• 1 Tbsp. sliced almonds, toasted
• icing (confectioners'/powdered) sugar, to serve

Directions

1. Toss the peaches with the honey and vanilla and set aside.
2. Beat the eggs with the water.
3. Melt the butter over medium-low heat.
4. Pour in the egg mixture and cook, covered, until nearly set.
5. Add the peaches over half the omelette, reserving any juice.
6. Fold the omelette over and cook for another 2-3 minutes on each side to ensure the middle is fully set and the peaches are warmed through.
7. Transfer to plate and top with toasted almonds and a dusting of icing sugar.