Luckily this is not going to be too hard to do since a couple of the fruit trees in my yard are bearing heavily. Right now our pommerac tree is making a spectacular showing. Without a doubt this fruit is set to be a regular feature at my table over the next month.
Red Pepper Omelette
1/8 cup onions (chopped)
1/8 cup red bell peppers
1/8 cup Parmesan cheese ( or any cheese of your choice, grated)
salt to taste
1 tsp oil
choi sum flowers
Crack the eggs into a small bow. Whisk with a fork. Add chopped onion and red bell pepper. Season with salt and whisk a bit more.
Heat oil on medium heat in a frying pan. Once the oil is hot pour in the egg mixture, tilting the pan to spread the egg mixture in a circle to cover the base of the pan.
As the omelette sets use a heatproof plastic spatula to gently lift the edges. At this point depending the type of frying pan you are using you may have to lower your heat. I have a ceramic coated frying pan that cooks best on low heat. Raise or lower heat according to the kind of pan you are cooking with. Occasionally you can tilt the pan so that the liquid runs off the top and cooks. Cook until the base is set and light golden and the top is almost set. The top should remain slightly liquid. Once folded over the residual heat will finish cooking it.
Sprinkle your cheese over the top and using your heatproof spatula fold the omelette in half. cook for a couple seconds more then transfer to a large plate and cut into four pieces. Serve with watercress, pommerac and choi sum flowers.