Strawberry Bliss Omelet Food

STRAWBERRY BLISS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until puffed and golden brown (surface will be uneven). Cool completely in pan on a wire rack., In a large bowl, beat cream cheese, sugar and jam until smooth. Beat in milk and pudding mix until smooth. In a small bowl, beat cream until stiff peaks form; fold into pudding mixture. Spread over crust. Refrigerate at least 1 hour., Just before serving, top with strawberries.

OMELET WITH STRAWBERRIES

Steps:

• 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.

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.

BERRY OMELETTE

Steps:

• Beat egg with milk and cinnamon. Heat oil in a 20cm non-stick frying pan and pour in the egg mixture, swirling to evenly cover the base. Cook for a few mins until set and golden underneath. There's no need to flip it over.
• Place on a plate, spread over cheese, then scatter with berries. Roll up and serve.

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.

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.