Savory Plum Omelet

I've been trying to compose recipes that celebrate the brief Italian Prune Plum season that occurs around the end of August every year. While growing up, my mother usually made at least one tray of Pflaumenkuchen, made with the recipe her grandmother used in her restaurant in the Neanderthal in Germany. Now that I'm low carb, I can't really eat that, and the recipe itself makes a huge tray of the stuff, so even if I just wanted a wee little bit, it would take me a month to finish it all off. Here is one recipe that is ready for primetime:

Savory Plum Omelet

Ingredients:

2 tsp butter
1-2 tbsp minced yellow onion
1/4 tsp ground ginger
5 fresh prune plums, pitted and chopped
2 eggs
2 ounces cream cheese
1/8-1/4 tsp salt
2-3 tsp lime juice

Directions:

Melt the butter in an 8 inch omelet pan over low-medium heat. Add onions and gently saute until translucent. Add ginger and stir in, then add plums. Saute until plums start to soften and juice. Meanwhile, put rest of ingredients in mixing bowl with steep sides and blend with hand blender. When the prunes have started to soften, spread them out in the pan and slowly pour egg mixture over the top. Cover and let it cook at same temperature for 5-6 minutes. When set, loosen edges and turn it over onto plate. Serve!


I felt it necessary to mention it was savory, because it sure ain't sweet. Still, very tasty and hits a lot of my favorite notes.