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Omelet with Strawberries

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  • Level: Easy
  • Total: 40 min (includes marinating time)
  • Active: 25 min
  • Yield: 2 to 3 servings
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7 to 8 medium strawberries, hulled and thinly sliced

2 tablespoons granulated sugar

1 tablespoon white wine vinegar


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


  1. 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.
  2. 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.
  3. For the whipped cream: Beat the cream, powdered sugar and vanilla in a large mixing bowl until the cream holds stiff peaks.
  4. Cut the omelet into slices and serve with whipped cream.