- 2
- 10 mins
- 40 mins
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
Preparation
Step 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.
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.
For the whipped cream: Beat the cream, powdered sugar and vanilla in a large mixing bowl until the cream holds stiff peaks.
Cut the omelet into slices and serve with whipped cream.