Fresh Strawberry 3-Egg Omelette

1. 1

   Toss sliced strawberries with preserves and sugar to coat; set aside.

2. 2

   Heat an 8-inch omelette pan over medium high heat.

3. 3

   Add butter or margarine, heating until bubbly.

4. 4

   Pour in eggs; cook until set on the bottom but still moist, lifting edges gently with rubber spatula and rotating pan to let uncooked eggs run under.

5. 5

   Spoon strawberry mixture over half of the eggs.

6. 6

   Cook just until eggs fluff.

7. 7

   Remove from pan; sprinkle with vermouth.

8. 8

   Fold in half to enclose filling; slide onto serving plate.

9. 9

   Top with sour cream and whole strawberry.

* Per serving · 4 servings · Values may vary.

No additional tips available.