Blueberry Omelet Recipes

Steps:

• In a medium bowl, whisk together the egg whites until they are foamy. Season with salt and pepper, to taste, and whisk again to blend.
• Heat a small nonstick skillet over medium-high heat and add the oil. When the oil is warm, pour in the egg whites. As the eggs set, lift the edges with a heat proof spatula and let the uncooked egg run to the bottom of the pan. When the omelet is cooked through, top with the blueberries. Slide the omelet onto a plate, top with the creme fraiche, and garnish with dill.

Steps:

• Mix eggs, water, salt, and pepper with fork.
• Heat butter in 8-inch omelet pan or frying pan over medium-high heat until just hot enough to sizzle a drop of water.
• Pour in egg mixture.
• Mixture should set at edges at once.
• With pancake turner, turn over, carefully push cooked portions at edges toward center so uncooked portions flow to bottom.
• Tilt pan as necessary so uncooked eggs can flow.
• Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely.
• While top is still moist and creamy-looking, fill with warm blueberries.
• With pancake turner, fold in half or roll, turning out onto plate with a quick flip of the wrist.

Steps:

• Beat egg with milk and cinnamon. Heat oil in a 20cm non-stick frying pan and pour in the egg mixture, swirling to evenly cover the base. Cook for a few mins until set and golden underneath. There's no need to flip it over.
• Place on a plate, spread over cheese, then scatter with berries. Roll up and serve.

Steps:

• Bring the water to a boil in a medium-size saucepan. Add the salt, cinnamon, honey and oatmeal. Reduce the heat, and simmer uncovered for five minutes or until most of the water has been absorbed. Add the blueberries, orange zest and milk (or alternate beverage). Bring to a simmer, and simmer five more minutes or until the oatmeal is thick and creamy and the blueberries have begun to pop. Cover and let stand for five minutes, then serve.

Steps:

• For omelet, beat egg whites until stiff, but not dry; set aside.
• In a large mixing bowl, beat egg yolks until thick and lemon colored. Beat in cream and salt. Fold in beaten egg whites.
• Melt butter in heavy frying pan, about 9 inches in diameter, turn in eggs. Turn heat to low, and cook very slowly until eggs are golden brown on bottom, about 10 minutes.
• Place in moderate oven, 350 degrees and bake about 10 minutes or until knife inserted in center comes out clean.
• Loosen omelet from pan. Cut across center. Fold omelet and turn out onto serving platter.
• Sprinkle top with sugar mixed with lemon peel. Slip under broiler for a few seconds until sugar melts and browns slightly. Pour some of the blueberry sauce over omelet.
• Serve immediately. Pass remaining sauce.
• For Hot Blueberry Sauce: Combine in a saucepan the blueberries, water, lemon juice, salt, and dash of cinnamon. Stir together sugar and cornstarch; add to blueberry mixture. Cook over moderate heat, stirring, until sauce is thickened and smooth.