Strawberry Omelet Recipes

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 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:

• Toss sliced strawberries with preserves and sugar to coat; set aside.
• Heat an 8-inch omelette pan over medium high heat.
• Add butter or margarine, heating until bubbly.
• Pour in eggs; cook until set on the bottom but still moist, lifting edges gently with rubber spatula and rotating pan to let uncooked eggs run under.
• Spoon strawberry mixture over half of the eggs.
• Cook just until eggs fluff.
• Remove from pan; sprinkle with vermouth.
• Fold in half to enclose filling; slide onto serving plate.
• Top with sour cream and whole strawberry.

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 the heat; stir in strawberries. Set aside., In a large bowl, beat the eggs, water and salt. Heat remaining butter in a 10-in. nonstick skillet over medium heat; add egg mixture. As eggs set, lift edges, letting uncooked portion 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 minutes or until heated through. Slide onto a serving plate; top with remaining fruit mixture.

Steps:

• Hull the strawberries and cut them in half into small bowl.
• Sprinkle them with half the vanilla.
• Beat eggs until blended; add salt and remaining vanilla.
• Pour into preheated 6-inch nonstick skillet.
• As mixture sets, lift up the edges so uncooked portions flow to the bottom edges.
• When eggs are set, place berries on one half of the omelet and with a spatula fold the other half over the fruit.
• Roll out of pan onto a warmed plate.
• Divide evenly and serve immediately.

Steps:

• Add cream and salt to eggs and beat with a fork 30 seconds.
• Heat butter in medium to large sized skillet until it sizzles.
• Pour in eggs, stir once or twice with fork.
• Lift edges as eggs begin to cook and let liquid part run underneath, shaking pan back and forth to keep omelet moving free.
• When cooked but still soft on top, put 1/8 cup sour cream and 1/4 cup berries along the left side of the pan.
• (Im telling this as a right hander, if you are left handed I guess you would do the opposite.).
• Slide/pour omelet onto serving plate off the left side of the pan.
• As carefully place the portion of the omelet with the berries on it on the plate, fold the right side of the omelet over the top of the berry side, (you should not need any utensil to do this with as the side of the pan works great to help flip).
• Pour remaining sour cream and berries on top.
• Sprinkle lightly with powdered sugar.
• Place under hot broiler for about 10-20 seconds.
• Serve immediately.

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.