Fresh Strawberry 3 Egg Omelette Recipes

Steps:

• In a large bowl, whisk the eggs, water, salt and pepper. Heat butter in a 10-in. nonstick skillet over medium heat; add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath., When the eggs are almost set, sprinkle cream cheese, brown sugar and 1 cup strawberries over 1 side. Fold omelet in half. Cover and cook for 1-2 minutes or until brown sugar begins to melt. Slide omelet onto a plate; top with remaining strawberries and dust with confectioners' sugar.

Steps:

• Spray or lightly grease a large skillet and heat over medium heat.
• Crack 3 eggs into a glass measuring cup and beat with a fork or whisk until scrambled. Pour eggs into heated skillet, swirling the pan to coat the bottom. Cover and let cook until eggs are firm, about 2 minutes.
• Top with 1/4 each of the chopped ham, turkey, green onions, tomato, parsley, green bell pepper, and Cheddar cheese. Fold egg in half over fillings, and serve warm. Repeat with remaining ingredients for 4 omelets.

Steps:

• Let the rooms come to room temperature. This is important to achieve the consistency of an egg crepe. Add a splash of milk or cream.
• When they have warmed, whisk briskly with a grinder handle motion (a cook whips air into the eggs to give them fluffiness- no magic powder or secret spell).
• Place butter into a large, nonstick skillet, over med-high heat. Heat until butter melts, using your egg turner to spread the butter over the pan.
• Add the eggs, and season with sea salt and black pepper. If using herbs, add them now.
• As the eggs start to cook, they will start to cling to the pan. As they do this, pick up the pan and swirl them around to help them evenly set. Use your egg turner to sort of bump down the edges of the omelet on the pan sides, where the eggs stick to the pan.
• Swirl the eggs until they are almost set/dry, with no runny areas of egg white, then sprinkle with cheeses. If adding other ingredients, add them now.
• Fold over one third of omelet onto center, top with other side. Allow ingredients to get hot inside, then turn out onto a warm plate, then flip over seam side down.
• If you prefer, just fold the omelet in half and turn out onto plate, in a half moon shape.
• Your omelet, if cooked right, should not have runny egg white inside, and the exterior should be a light golden brown, not just ordinary egg-yellow.
• Sprinkle with paprika or a douse of Tabasco sauce, if you like. If you use ketchup, don't tell me about it. *laughs*.

Steps:

• 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.
• 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.
• For the whipped cream: Beat the cream, powdered sugar and vanilla in a large mixing bowl until the cream holds stiff peaks.
• Cut the omelet into slices and serve with whipped cream.

Steps:

• Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
• Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
• Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
• At this point you can fill the omelette with whatever you like - some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.