This is a sweet omelette for those summer mornings when you have a basket full of peaches and a fridge full of eggs. Canned peaches also work well as the filing to this in a few minutes and easy to prepare breakfast.
)sliced fresh or canned peaches
)sliced almonds, toasted
Combine peaches, honey and vanilla in small bowl; set aside. Whisk eggs in another small bowl.
Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat over medium-high heat.
Pour in eggs. As mixture begins to set, lift edges with spatula to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set.
Cover one half of omelette with peaches and almonds. Fold unfiled half of omelette over peaches. Cook for a minute, then slide omelette onto serving plate.