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Dried plums make tasty omelet

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This recipe pairs dried plums with sausage, and it's one to consider when you want a special breakfast dish to offer guests. It's quick to make as well as tasty; it can be ready in about 25 minutes.

Dried plums, of course, have a long history of being known as prunes, but earlier this year the FDA approved the name change that does, after all, tell you exactly what these fruits are.

This particular combination of sweet and savory comes in a new recipe worked out by Georgeanne Brennan, prolific and respected food writer. You are not obliged to keep it only in your breakfast file; it would taste just as good for a fast, nutritious lunch.


1 mild Italian sausage (about 4 ounces), casing removed

1/3 cup (2 ounces) chopped dried plums (prunes)

2 tablespoons chopped roasted red peppers

4 large eggs

1 tablespoon snipped fresh chives

1/4 teaspoon salt

1/4 teaspoon pepper

2 teaspoons butter

1 tablespoon chopped flat leaf (Italian) parsley

1 ounce (about 1 1/2 tablespoons) soft goat cheese, cut into pieces

In skillet, brown sausage over medium heat 5 to 7 minutes or until no longer pink, breaking up into crumbles; pour off drippings. Add dried plums and red peppers; set aside. In medium bowl, whisk together eggs, chives, salt and pepper until well blended.

In large skillet, heat butter over medium heat until melted; add egg mixture. As eggs begin to set, life edge with spatula and tilt pan to allow uncooked portion to run underneath. Continue lifting and tilting until top is almost dry and bottom is golden. Spoon dried plum mixture over one half-side of egg; sprinkle with parsley and goat cheese. Loosening edge with spatula, carefully fold omelet in half to enclose filling. Cover pan; cook an additional 1 to 2 minutes or until cheese just begins to melt. Cut omelet in half; serve each half on individual plate.

Makes 2 servings.

Nutrition information per serving: 403 cal., 25 g fat, 469 mg chol., 930 mg sodium, 23 g carbo., 0 g fiber, 22 g pro.

Recipe from the California Dried Plum Advisory Board.