1 Video | Photo: Omelet with Strawberries Recipe
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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By c.stanbery
Tucson, AZ
on May 06, 2013
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This recipe is so surprisingly good. I am in love with these strawberries! I served dessert, then snuck away from my dinner party to eat more strawberries straight from the pan. Yum!
I substituted champagne vinegar, as I didn't have any white wine vinegar, and I will permanently change the recipe. I didn't bother making the topping, and I honestly don't think the recipe needs it. It doesn't make any sense that an omelet can be dessert, but Nonna Luna has converted me.
By slainte0111
on March 31, 2013
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So good! Who would have ever thought it would be but it is almost like an eggy Swedish pancakes or something similar! Yum!
By sdsvls_11302611
wauseon, OH
on March 21, 2013
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This recipe is awesome, especially when you are a gluten free eater. It reminded me of a sweet and savory crepe (minus the gluten. This a must try, don't change a thing the combinations were perfect! This is at the top of our breakfast/brunch menu list from now on.
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