1 can (8.75 oz) sliced peaches or
1 c. sliced fresh peaches
1/8 tsp Ginger
1 TBS brown sugar
1/4 c. crumbled gingersnaps (about 5)
2 1/2 tsp butter, divided
4 eggs separated
1/2 tsp cream of tartar
1/4 c. reserved juice or water
Preheat oven to 375
Drain peaches, reserving 1/4 c. juice (or substitute water)
In small saucepan, toss together peaches, brown sugar & ginger
Cook over low heat, stirring occasionally, until warmed through
Cover & keep warm
In small bowl, stir together gingersnaps & 1 1/2 tsp butter. Set aside.
In large mixing bowl at high speed, beat egg whites with 1/4 c. reserved juice or water & cream of tartar until still but not dry - just unitl whites no longer slip when bowl is tilted.
In small mixing bowl at high speed, beat egg yolks until thick & lemon-colored.
Gently, but thoroughly, fold yolks into whites.
In 10" omelet pan over medium-high heat, melt remaining 1 tsp butter until just hot enought to sizzle a drop of water.
Pour in egg mixture & gently smooth surface.
Reduce heat to medium & cook until puffed & lightly browned on bottom, about 5 minutes (Lift omelet at edge to judge color)
Bake until knife inserted halfway between center & outer edge comes out clean - about 10-12 minutes. Loose edges with spatula.
With sharp knife, cut upper surface down center of omelet, but DO NOT cut through to bottom.
Fill with peaches & sprinkle with gingersnaps.
Tip skillet & with pancake turner, fold omelet in half & invert onto warmed plate with a quick flip of the wrist. Cut in half or wedges & serve immediately.