Omelet with Strawberries

Name: Omelet with Strawberries
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 3
Cuisine: Global
Ingredients: 4 larges eggs, beaten, at room temperature; 3 Tbsps finely chopped fresh mint; 2 Tbsps granulated sugar; 1 Tbsp heavy cream; 118 milliliters heavy whipping cream; 1 teaspoons kosher salt; 1 Tbsps extra-virgin olive oil; 6 teaspoons powdered sugar; 7 mediums to 8 medium strawberries, hulled and thinly sliced; 1 Tbsp unsalted butter, at room temperature; 1 teaspoon vanilla extract; 1 Tbsp white wine vinegar

The recipe Omelet with Strawberries can be made in roughly 40 minutes. This hor d'oeuvre has 364 calories, 10g of protein, and 29g of fat per serving. This recipe serves 3. This recipe covers 11% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe from Foodnetwork requires vanillan extract, to 8 strawberries, granulated sugar, and heavy cream. Users who liked this recipe also liked Omelet with Strawberries, Italian Omelet, and My Favorite Omelet.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Granulated Sugar

Strawberries

Vinegar

Equipment you will use

Bowl

Whisk together the eggs, granulated sugar, cream and salt until smooth in a medium bowl. Stir in the mint.

Ingredients you will need

Granulated Sugar

Cream

Egg

Mint

Salt

Equipment you will use

Whisk

Bowl

Heat the butter and oil over medium-high heat in a 10-inch nonstick skillet.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Strawberries

Egg

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

Ingredients you will need

Powdered Sugar

Whipped Cream

Vanilla

Cream

Equipment you will use

Mixing Bowl

Cut the omelet into slices and serve with whipped cream.

Ingredients you will need

Whipped Cream

Equipment

Ingredients

Servings:

4larges

eggs, beaten, at room temperature 3Tbsps

finely chopped fresh mint 2Tbsps

granulated sugar 1Tbsp

heavy cream 118milliliters

heavy whipping cream 1teaspoons

kosher salt 1Tbsps

extra-virgin olive oil 6teaspoons

powdered sugar 7mediums

to 8 medium strawberries, hulled and thinly sliced 1Tbsp

unsalted butter, at room temperature 1teaspoon

vanilla extract 1Tbsp

white wine vinegar

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Le Grand Courtage rosé Brut Bedazzled Bottle with a 4.7 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.

Le Grand Courtage Rose Brut Bedazzled Bottle

Bright aromas and flavors of fresh strawberry and raspberry combine with notes of lilac and violets. On the palate, a delicate balance of dryness and acidity lingers with flavors of wild berries and pomegranate alongside soft floral notes. This Brut Rosé complements a wide range of foods, from savory to sweet. Try it with spicy Asian dishes, risotto, BBQ, beef, lamb, duck, chicken, prosciutto, seafood, pizza, soft cheese (like brie or goat), cheesecake, crème brulée, strawberry shortcake and berry pie. Mix with fresh grapefruit juice for a refreshing brunch beverage, or add a float to a gin-based cocktail.The Blend: The Chardonnay provides depth and structure, while the Ugni Blanc offers a natural acidity and freshness. The light-bodied Gamay lends vibrant fruit expression and a smooth texture. Grapes are sourced from quality terroirs in France, such as Burgundy and Beaujolais.