Strawberry-Cream Cheese Omelets
- 1 pint basket (about 2 cups) strawberries, washed and dried
- 1 to 2 tbsp granulated sugar
- 1 or 2 drops vanilla extract
- 3 oz cream cheese, softened
- 1 tbsp milk
- 1 pinch ground nutmeg
- 9 eggs
- 3 tbsp water
- 1/2 tsp salt
- 4 tbsp (1/2 stick) butter, divided
- 2 tbsp light brown sugar, divided
- 4 tbsp toasted sliced almonds, divided
Reserve at least four of the best looking berries for a garnish. Hull and halve the remaining berries. Place halved berries in a bowl. Sprinkle with granulated sugar to taste and add vanilla. Gently toss berries; set aside.
To prepare filling, in a small bowl beat cream cheese with milk and nutmeg until fluffy; set aside.
In a large bowl or measuring cup, beat eggs with water and salt until well-blended (about 30 seconds); set aside.
Heat a 6 to 8 inch omelet pan over medium-high heat. Add 1 tbsp butter. When butter begins to foam, pour in 1/4 of the egg mixture.
Start by sliding the pan back and forth to keep the omelet from sticking. As the bottoms begins to set, slip a thin spatula under th eggs, tilting the pan and lifting the cooked portion to enable the uncooked portion to flow underneath.
Repeat until most of the omelet is set but the center and top are still moist. Spoon one-forth of the cream cheese filling across the center of the omelet, positioning the filling in line with the pan handle. Sprinkle 1/2 tbsp brown sugar over the filling.
Use a spatula to loosen one side of the omelet; flip it about a third of the way toward the center. Tip the pan over a warmed serving plate, guiding omelet as it slides onto the plate. Quickly flip the omelet so that the previously folded side turns over toward the center, producing a filled omelet folded into thirds.
Spoon a fourth of the sliced and sweetened strawberries over each omelet. Sprinkle each omelet with 1 tbsp almonds; garnish with the unhulled strawberries. Serve at once.