Omelet with Strawberries

Total Time:
40 min
Prep:
10 min
Inactive:
15 min
Cook:
15 min

Yield:
2 to 3 servings
Level:
Easy

Ingredients
  • Strawberries:
  • 7 to 8 medium strawberries, hulled and thinly sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon white wine vinegar
  • Omelet:
  • 4 large eggs, beaten, at room temperature
  • 2 tablespoons granulated sugar
  • 1 tablespoon heavy cream
  • 1/2 teaspoon kosher salt
  • 3 tablespoons finely chopped fresh mint
  • 1 tablespoon unsalted butter, at room temperature
  • 1/2 tablespoon extra-virgin olive oil
  • Whipped Cream:
  • 1/2 cup heavy whipping cream
  • 11/2 teaspoons powdered sugar
  • 1 teaspoon vanilla extract
Directions

For the strawberries: Toss together the strawberries, granulated sugar and vinegar in a small bowl. Allow the mixture to stand for 15 minutes. Strain before using.

For the omelet: Whisk together the eggs, granulated sugar, cream and salt until smooth in a medium bowl. Stir in the mint. Heat the butter and oil over medium-high heat in a 10-inch nonstick skillet. Add the egg mixture and cook until almost set, about 4 minutes. Spoon the strawberry mixture down the center of the omelet. Fold the edges of the omelet over the strawberries. Cook until the egg mixture has set, 3 to 4 minutes.

For the whipped cream: Beat the cream, powdered sugar and vanilla in a large mixing bowl until the cream holds stiff peaks.

Cut the omelet into slices and serve with whipped cream.


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