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Member recipe

Tropical Omelette

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Serves 4

Delicious tropical omelette made with exotic fruits and extra virgin olive oil, perfect for breakfast.

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  • 8 eggs
  • · ½ pint of double cream
  • · 50g brown sugar
  • · 1 pineapple ring
  • · 100g mango
  • · 1 kiwi
  • · 8 cherries
  • · Trickle of Cointreau
  • · 3 tbs of Extra Virgin Olive Oil


    1. Beat the eggs with the brown sugar, Cointreau and double cream
    2. · Heat the Extra Virgin Olive Oil in a non-stick frying pan
    3. Add the eggs, covering the bottom of the pan
    4. · Allow to cook, loosening the edges as it cooks, once one side is cooked, turn over to cook the other side
    5. Whilst cooking, roughly chop all the fruit into cubes and mix together
    6. · Turn out omelette onto a plate and fill with the fruit
    7. Fold in half, and half again to create the shape of a handkerchief
    8. Serve with custard or cream

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