A simple omelet becomes a breakfast, brunch or dessert treat when filled with sweetened fresh strawberries.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
- 3/4 cup thinly sliced strawberries
- 1 Tablespoon powdered sugar
- 3 eggs, separated and at room temperature
- 2 teaspoons granulated sugar
- 3 Tablespoons lukewarm water
- 1/4 teaspoon salt
- 2 Tablespoons unsalted butter or margarine
- 1 unhulled strawberry, halved lengthwise
Preparation:
Position oven rack 4 inches below heat source and preheat broiler.
In a small bowl, toss sliced strawberries with powdered sugar to coat well; set aside. In a large bowl, whisk egg yolks with granulated sugar, lukewarm water and salt until frothy. Set aside.
In bowl of electric mixer, beat egg whites at medium speed until they hold medium-stiff peaks (about 3 minutes). Gently but thoroughly, fold whites into yolk mixture.
Melt butter in a 10-inch non-stick omelet pan with a heatproof handle. When butter begins to bubble and sizzle, pour egg mixture into pan and smooth it out with a spatula. Cook until edges of omelet are dry (about 2 minutes); run a thin spatula around edges of pan to prevent sticking. Bottom of omelet should be golden brown. Place pan under preheated broiler 30 to 45 seconds to firm up surface of omelet. Then spoon strawberries down center of omelet; using a thin, flexible spatula, fold omelet in half over filling, pressing edges together.
Slide onto a serving plate and serve hot; garnish top with halved strawberries.
Yield: 1 omelet
Recipe Source: Eating Southern Style by Terry Thompson (Berkley Publishing)
Reprinted with permission.
In a small bowl, toss sliced strawberries with powdered sugar to coat well; set aside. In a large bowl, whisk egg yolks with granulated sugar, lukewarm water and salt until frothy. Set aside.
In bowl of electric mixer, beat egg whites at medium speed until they hold medium-stiff peaks (about 3 minutes). Gently but thoroughly, fold whites into yolk mixture.
Melt butter in a 10-inch non-stick omelet pan with a heatproof handle. When butter begins to bubble and sizzle, pour egg mixture into pan and smooth it out with a spatula. Cook until edges of omelet are dry (about 2 minutes); run a thin spatula around edges of pan to prevent sticking. Bottom of omelet should be golden brown. Place pan under preheated broiler 30 to 45 seconds to firm up surface of omelet. Then spoon strawberries down center of omelet; using a thin, flexible spatula, fold omelet in half over filling, pressing edges together.
Slide onto a serving plate and serve hot; garnish top with halved strawberries.
Yield: 1 omelet
Recipe Source: Eating Southern Style by Terry Thompson (Berkley Publishing)
Reprinted with permission.
