$$One Grand$$ Fruit Omelet

(2-4 Portions)

If you like “Chaos”, you are going to love this story!

Every week at the track, I usually take time to write a recipe, prepare the dish, and take a photo of it for NHRA.com and TeamJegs.com. This past race in Dallas I decided to get my Fruit Omelet recipe together for my readers. It is a little difficult to make until you have made it a couple times, but it is really impressive if you take the time to make this for someone.

I fed the crew a heavy lunch Saturday because they weren't sticking around for dinner that day. So, I had the entire day to prepare this recipe. I normally do not weigh or measure anything, but I do for the recipes I post so that you can get accurate results. I started preparing the dessert in the late afternoon.

In the process of making the dessert, Jeg Coughlin Sr. walked in the kitchen to see what was brewing. I explained to him I was trying pasteurized eggs, and they would just not get frothy the way they should. Jeg Sr. could tell things were not going right, so he began to eat the fruit I had prepared for the dessert. I didn't have anymore eggs, so I decided to stop for a while.

I asked Randy Bishop, another Jeg’s employee, who seems to be connected with everyone on the continent, if he could help me find some eggs. He said "No problem." He talked to his wife Luann who in turn got some eggs from Gary Scelzi (Thanks Gary!)

Later that evening I decided to try it again. Jeg Sr. wanted to taste the dessert, but he was going to the DRAW (Drag Racing Association of Women) auction held at the track. I told him the dessert had to be eaten warm, so I would call him five minutes before it was ready so he could head back. I finished the dessert and Jeg Sr. returned. We looked at the dessert and thought maybe we should take it to the auction. I explained if we were going to do that, it had to be right then because I did not want anyone to eat the dessert unless it was warm. So we jumped in a golf cart and headed to the auction with Jeg Sr. driving and me holding the dessert.

When we got to the auction, which was already in progress, Jeg Sr. suggested I take the dessert to the stage so they could auction it right then. I walked to the stage and gave it to Alan Reinhart and Bob Frey. I explained we would like to contribute the dessert for the auction. Alan said a few words to the crowd and asked me to get up there with him and explain the dessert. Then the bidding started.

It was going back and forth for a while before Kenny "Captain Chaos" Koretsky bid $500. Wow! I had no idea tat it would for go for that much money (Thanks Kenny!) Kenny wanted to share the dessert with his friends, so I cut the dessert tableside. Jeg Sr. told me that he was going to match the highest bid so now my dessert was worth $1,000 for the DRAW organization. This is why I named the dessert the $1,000 Fruit Omelet.

($$One Grand$$ Fruit Omelet).

Ingredients:
3 Large Eggs (Not Pasteurized) Separate
1/2 Cup Granulated Sugar
1 Teaspoon Lemon Zest
1 Teaspoon Orange Zest
1/8 Teaspoon Vanilla
1/3 Cup All Purpose Flour
2 Tablespoons Butter
2-4 Tablespoons Powdered Sugar

Procedure:
-Using a wire whisk beat the egg whites until medium stiff peaks, adding the granulated sugar 1/3 at a time.
-Mix the lemon zest, orange zest, vanilla, and egg yolks together
-Pour the yolk mixture on to the egg whites
-Sift the flour onto the egg mix
-Using an inverted rubber spatula, fold the ingredients together until everything is well mixed.
-Put the butter in a thin 10 inch metal skillet (one that can go in the oven)
-Over medium heat, on the stove top, melt the butter
-Pour the batter into the skillet evenly. (I make a small indent in the batter where I plan to fold it in half later.) Let the skillet remain on the stove top over medium heat for approximately 1.5 minutes (I continually move the skillet around the flame for consistent heating.)
-Place the skillet in a preheated oven (350 degrees Fahrenheit) until the omelet is golden brown and a little firm (Approximately 10 minutes)
-Remove the omelet from the skillet and fold it in half on a serving tray.
-Fill it with the fruit mixture, spilling the fruit onto the serving tray.
-Arrange the fruit attractively
-Dowse the top of the omelet with sifted powdered sugar.
-Caramelize the powdered sugar in an (X) pattern using a red hot medal skewer. (I do this process using 2 skewers. I keep one in the fire while I am using the other one. In essence, you are branding the dessert.)

-Enjoy