Sweet Omelet With Berries

1. 1

   To make your filling/sauce, combine the berries and the 1/2 tablespoon honey (or sugar) in a small saucepan and bring just to a boil. Turn down the heat to low and simmer, covered, until saucy, about 8 to 10 minutes.

2. 2

   Meanwhile, separate one of the eggs, putting the white in its own bowl. Combine the yolk with the other whole egg in a smallish bowl. Add a pinch of sugar to the egg white and whisk it until it holds soft peaks.

3. 3

   Whisk the 2 teaspoons of sugar and the vanilla into the egg plus yolk mixture until fully combined. Gently fold the whipped white into the other egg mixture.

4. 4

   In an 8-inch nonstick frying pan, heat the butter over medium to medium-low heat until it has melted and started to foam. Pour in the eggs. Cook, without disturbing until the eggs are quite set and about 3/4s of the way cooked through. Then, gently use a spatula to flip the omelet. Let it cook another minute. Top with a spoonful or two of the berry mixture (or jam, if you prefer) and fold the omelet over the filling. Transfer to a plate and top with more berries plus a drizzle/dollop of heavy cream or creme fraiche, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.