homemaking plans

So, in preparation for my new apartment (!!!!) this fall (and after excitement over my darling boyfriend finalizing his plans for his new house [!!!!] this fall), I have decided to start making plans for the home front.

future breakfasts:
- muffins
- oatmeal
- pancakes
- omelettes??

decorating scheme: beachfront cottage
colors: pale blue, white, pale yellow
descriptive words: vintage, rustic, homey, crisp, clean

Fruit Soufflé Omelette
Epicurious October 2000
by Don Pintabona

6 tablespoons plus 1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
1 to 2 apples, pears, peaches, etc. peeled, cored (or pitted), and thinly sliced, or 1 cup berries
3 tablespoons unsalted butter
4 large eggs, separated
1/2 teaspoon pure vanilla extract
1/2 teaspoon freshly grated lemon zest
2 teaspoons melted butter
1 tablespoon confectioners' sugar

Preparation
1. Combine 1/2 teaspoon of the sugar with the cinnamon. Place the fruit in a small bowl and add the cinnamon-sugar. Toss to combine.
2. Heat the 3 tablespoons butter in a small sauté pan over medium heat. Add the fruit and sauté for about 5 minutes or until the fruit begins to caramelize. Remove from the heat and set aside.
3. Preheat the oven to 375°F.
4. Using an electric mixer, beat the egg whites until stiff peaks form.
5. Using an electric mixer, beat the egg yolks with the remaining sugar until very light and fluffy. Fold in the vanilla and lemon zest. When well blended, fold in the beaten egg whites.
6. Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat. Place the fruit (if sliced, fan it out) into the pan and pour in the batter to cover the fruit. Cook for 1 1/2 minutes. Place in the preheated oven and bake for about 10 minutes or until the omelette is puffed and golden.
7. Remove from the oven and carefully invert onto a serving plate. Dust with confectioners' sugar and serve.