Caramel Omelet

Ingredients

• 0.5 cup Granulated sugar (For caramel sauce)
• 0.375 cup Hot water (For caramel sauce)
• 3 tablespoons Caramel sauce (Prepared as per instructions)
• 1 pinch Pinch of salt (A few grains)
• 0.5 teaspoon Vanilla extract
• 2 Egg yolks
• 2 Egg whites
• 0.75 tablespoon Butter
• 2 tablespoons Shredded almonds

Instructions

1. 1Pour sugar in a heavy-bottomed saucepan. Stir constantly over medium heat until melted to a light brown syrup. Add hot water carefully (it will bubble vigorously) and let simmer for 10 minutes, stirring occasionally until slightly thickened. Remove from heat and set aside.
2. 2In a bowl, beat the egg yolks until thick and lemon-colored. This will take about 3-5 minutes with an electric mixer or longer by hand.
3. 3Add the prepared caramel sauce (3 tablespoons), salt, and vanilla extract to the beaten egg yolks. Mix gently to combine.
4. 4In a separate clean bowl, beat the egg whites until stiff and dry peaks form. This is best done with an electric mixer. Be careful not to overbeat.
5. 5Gently cut and fold the beaten egg whites into the yolk mixture. Be careful not to deflate the whites; fold until just combined.
6. 6Melt butter in a hot omelet pan or non-stick skillet. Cover the bottom of the pan with shredded almonds. Pour in the egg mixture and cook and fold the same as a Plain Omelet: cook until the bottom is set and lightly browned, then gently fold the omelet in half. Cook for another minute to set the inside.
7. 7Slide the caramel omelet onto a plate and serve immediately.