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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
2 eggs |
2 tablespoons water |
1/4 teaspoon salt |
1 dash pepper |
1/2-1 tablespoon butter |
1/2 cup fresh blueberries or 1/2 cup blueberry sauce |
Directions:
1. Mix eggs, water, salt, and pepper with fork.
2. Heat butter in 8-inch omelet pan or frying pan over medium-high heat until just hot enough to sizzle a drop of water.
3. Pour in egg mixture.
4. Mixture should set at edges at once.
5. With pancake turner, turn over, carefully push cooked portions at edges toward center so uncooked portions flow to bottom.
6. Tilt pan as necessary so uncooked eggs can flow.
7. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely.
8. While top is still moist and creamy-looking, fill with warm blueberries.
9. With pancake turner, fold in half or roll, turning out onto plate with a quick flip of the wrist.
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