Strawberry Banana Omelet 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:

• 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:

• In a small saucepan, heat 1 tablespoon butter, brown sugar and cinnamon over medium heat until sugar is dissolved.
• Add bananas and vanilla; toss to coat.
• Remove from heat; stir in strawberries and set aside.
• In a large bowl, beat the eggs, water, and salt.
• Heat remaining butter in a 10in nonstick skillet over medium heat: add egg mixture.
• As eggs set, lift edges, letting uncooked portion to flow underneath.
• When eggs are almost set, spread two thirds of fruit mixture over one side: fold omelet over filling.
• Cover and cook for 1-2 or until heated through.
• Put on serving plate and top with remaining fruit mixture and dust with confectioners sugar.

Steps:

• Combine strawberries, banana, sugar, lemon peel& juice in medium bowl; mix lightly; cover; let stand 15 minutes.
• Meanwhile, mix eggs and salt with fork in small bowl.
• Heat 1 tbsp butter in skillet; pour in half of egg mixture (about 1/2 cup); mixture should set at edges at once.
• With back of pancake turner push cooked portions of edges toward center so that uncooked portions flow underneath; slide pan rapidly back& forth over heat to keep mixture in motion.
• While top is still moist& creamy-looking spoon 1/2 cup fruit mixture over half of omelet; with pancake turner, fold in half; turn onto platter; keep warm.
• Repeat with remaining butter, egg mixture& 1/2 cup fruit mixture.
• Top omelets with remaining fruit mixture.

Steps:

• Put 1/2 cup orange juice in blender.
• Add strawberries and banana.
• Blend until smooth, adding up to 1/2 cup additional orange juice if necessary to obtain desired consistency (I prefer to use 1 full cup orange juice).
• Serve.
• Makes enough for 1 large smoothie or 2 small smoothies.