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Cointreau Omelete

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Without question, my most successful omelet is an omelette au Cointreau. By adding alcohol and sugar to the eggs, they become lighter and have a creamy custard consistency when cooked to perfection. The sugar in my version of this traditional dessert is one-third of that used in the original. Depending on the size pan you use, and the number of people you serve, you can easily increase or decrease this recipe. For each egg, use 1 teaspoon sugar and 1 tablespoon Cointreau.

Serves2

CostInexpensive

Moderate

Total Timeunder 15 minutes

One Pot MealYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursedessert

Dietary Considerationgluten-free, low carb, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealbrunch, dinner

Moodblue, stressed

Taste and Texturecreamy, rich, sweet

Ingredients

  • 3 eggs
  • 1 tablespoon granulated sugar
  • 2 to 3 tablespoons Cointreau, to taste
  • ½ tablespoon butter
  • Confectioners sugar for dusting

Instructions

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