This did sound a little strange upon first read, but I realized it's like a crepe, and crepes are delicious. As was this (and much easier to make than a crepe). A great way to use strawberries that may otherwise go squishy (does that happen in your house? We so rarely have fresh organic berries that when we do get them, I forget we have them!).
Strawberry Omelette
from Martha Rose Shulman's
Gourmet Vegetarian Feasts
For each omelette:
- 1 Tbls butter for pan
- 2 eggs, beaten
- a generous handfull of strawberries, stemmed
- 2 Tbls plain yogurt
- 1 tsp mild honey
- fresh mint for garnish (optional)
- Heat butter in an omelette pan, and meanwhile beat the eggs.
- Crush the strawberries very slightly and mix together with yogurt and honey.
- When the butter has stopped sizzling, pour in eggs and tilt pan to coat evenly. Gently shake pan while lifting edges of omelette so that uncooked eggs can run underneath. As soon as it is set, spread strawberry mixture down the center.
- Fold omelette, cook a minute longer, and turn out of pan onto a plate. Garnish with fresh mint and serve.
I didn't have mint on hand, but otherwise made this according to recipe. Quick, easy, tasty. Perfect for that special early-summer breakfast or brunch. Share it with someone you love!
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