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Sweet stuffed omelet with strawberries



  • 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.Watch how to make this recipe.


2.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.


3.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.


4.For the whipped cream: Beat the cream, powdered sugar and vanilla in a large mixing bowl until the cream holds stiff peaks.


5.Cut the omelet into slices and serve with whipped cream.

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