RICHMOND, Va - Who says eggs are just for breakfast? Mary Rapoport from the Virginia Egg Council shared a favorite food festival dessert, a Flaming Dessert Omelet stuffed with Cherries. These crepe-like omelets are light but filling, and will satisfy any sweet tooth. For more information visit online at www.virginiaeggcouncil.org.
½ teaspoon almond extract
Whisk eggs. Add remaining ingredients; blending until smooth. Refrigerate for at least one hour before serving. Heat non-stick skillet, coat with margarine. Add ½ egg mixture. Cook, drawing cooked egg to center of pan and allowing uncooked portion to spread to outer edges. While omelet is still moist on top, fill with pie filling and sour cream. Fold omelet. Top with powdered sugar; douse with brandy and ignite with a long match. Makes 2 whole omelets or four if you split each in half.
Heaping tablespoon sour cream