Rum & Raisin Bread & Butter Omelette

Rum & Raisin Bread & Butter Omelette
15 Mins
Prep time
35 Mins
Cooking time
Serves 6

What you need

  • 1/2 cup raisins
  • 1/3 cup rum
  • 125g PHILADELPHIA Spreadable Cream Cheese
  • 8 eggs, lightly beaten
  • 2 tablespoons caster sugar
  • rind of 1 orange
  • 2 cups fresh breadcrumbs
  • 20g butter
  • icing sugar, for sprinkling
  • assorted fresh fruit (berries, figs), to serve
  • pouring cream, to serve

How to make it

  1. PLACE raisins and rum in a microwave safe bowl, cover with cling wrap and microwave on HIGH (100%) for 1-2 minutes, or until raisins are plump. Allow to cool.
  2. WHISK together the PHILLY, eggs, sugar and rind in a large bowl until smooth. Stir in the breadcrumbs and raisins, then cover and allow to stand 5 minutes.
  3. HEAT butter in a large 26cm non-stick frying pan. Add omelette mixture and cook over medium-low heat for 8 minutes or until underside is golden. Place frying pan under a hot grill and cook for a further 8 minutes, or until set and golden. Allow to cool slightly before turning out. Sprinkle with icing sugar, then cut into 6 portions. Serve with fruit and a drizzle of cream.