
Sweet stuffed omelet with strawberries
Ingredients
Strawberries:
-
7 to 8 medium strawberries, hulled and thinly sliced
-
2 tablespoons granulated sugar
-
1 tablespoon white wine vinegar
Omelet:
-
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
Instructions
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.