Strawberry Omelet Recipes

STRAWBERRY BLISS OMELET

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.

FRESH STRAWBERRY 3-EGG OMELETTE

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.

STRAWBERRY OMELET WITH SOUR CREAM

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.

STRAWBERRY BANANA OMELET

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.

OVERSTUFFED HERB OMELET

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in an 8-inch oven-safe skillet. Add leeks; cook until softened and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in pepper, cumin, turmeric, and 1/4 teaspoon salt and cook until fragrant, about 1 minute. Remove from the heat.
• Whisk eggs in a large bowl. Whisk in baking powder and remaining 1/2 teaspoon salt until combined. Fold in leek mixture, parsley, cilantro, dill, lemon juice, and lemon zest.
• Add butter to the skillet and transfer to the preheated oven. Heat until melted, about 3 minutes.
• Remove skillet and swirl so butter evenly coats it. Add egg mixture. (Do not stir.)
• Return to the oven and bake until edges are set and middle is still slightly moist, 15 to 18 minutes.
• Let cool in the skillet for 10 minutes before cutting into 8 slices.

WW STRAWBERRY OMELET - OMELETTE AUX FRAISES

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.

STRAWBERRY BANANA OMELET

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.

WESTERN OMELET

Steps:

• Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
• Beat eggs together in a bowl; season with salt and pepper.
• Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
• Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.

FRESH STRAWBERRY BANANA OMELETS

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.