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Omelette alla Fiamma/Apricot Flaming Omelet (using eggs, sugar and apricot jam)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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4 egg yolks
1/4 teaspoon salt
4 egg whites, stiffly beaten
2 tablespoons butter
4 tablespoons apricot jam

2 tablespoons confectioners' sugar
3 tablespoons warm cognac


Beat the egg yolks and salt until light.

Fold in the egg whites.

Melt the butter in a 9 or 10-inch skillet; pour in the egg mixture.

Cook over low heat until bottom is delicately browned.

Bake in a preheated 400 degree oven 5 minutes or until set and top browned.

Spread with the jam.

Roll up onto a heated serving dish.

Sprinkle with the sugar.

Place under the broiler to glaze.

Pour the cognac over the omelet and set aflame.


The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta (New York: The MacMillan Company, 1962). For the complete text visit www.archive.org. Photo: Wikipedia.

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