Omelet with Strawberries (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Ingredients:
7 to 8 medium strawberries, hulled and thinly sliced |
2 tablespoons granulated sugar |
1 tablespoon white wine vinegar |
4 large eggs, beaten, at room temperature |
2 tablespoons granulated sugar |
1 tablespoon heavy cream |
1/2 teaspoon kosher salt |
3 tablespoons finely chopped fresh mint |
1 tablespoon unsalted butter, at room temperature |
1/2 tablespoon extra-virgin olive oil |
1/2 cup heavy whipping cream |
11/2 teaspoons powdered sugar |
1 teaspoon vanilla extract |
Directions:
1. 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.
2. 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.
3. For the whipped cream: Beat the cream, powdered sugar and vanilla in a large mixing bowl until the cream holds stiff peaks.
4. Cut the omelet into slices and serve with whipped cream.
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