Name: Omelet with Strawberries
Yield: 4 servings
Ingredients: 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; 1/2 cup heavy whipping cream; 11/2 teaspoons powdered sugar; 1 teaspoon vanilla extract

Servings: 4 persons

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
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.
2
Allow the mixture to stand for 15 minutes.
3
Strain before using.
4
For the omelet: Whisk together the eggs, granulated sugar, cream and salt until smooth in a medium bowl.
5
Stir in the mint.
6
Heat the butter and oil over medium-high heat in a 10-inch nonstick skillet.
7
Add the egg mixture and cook until almost set, about 4 minutes.
8
Spoon the strawberry mixture down the center of the omelet.
9
Fold the edges of the omelet over the strawberries.
10
Cook until the egg mixture has set, 3 to 4 minutes.
11
For the whipped cream: Beat the cream, powdered sugar and vanilla in a large mixing bowl until the cream holds stiff peaks.
12
Cut the omelet into slices and serve with whipped cream.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Omelet with Strawberries

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