Strawberry Omelet With Sour Cream Food

STRAWBERRY BLISS OMELET

Steps:

• In a large bowl, whisk the eggs, water, salt and pepper. Heat butter in a 10-in. nonstick skillet over medium heat; add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath., When the eggs are almost set, sprinkle cream cheese, brown sugar and 1 cup strawberries over 1 side. Fold omelet in half. Cover and cook for 1-2 minutes or until brown sugar begins to melt. Slide omelet onto a plate; top with remaining strawberries and dust with confectioners' sugar.

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.

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.

STRAWBERRIES WITH SOUR CREAM

Steps:

• In small bowl combine sour cream, vanilla, and maple syrup. Whisk together and pour over strawberries and serve.

SOUR CREAM DESSERT OMELET

Steps:

• Preheat oven to 350 degrees.
• Whisk together the cream and sour cream with 1 tablespoon of the sugar.
• Beat egg yolks with the remaining sugar until light and lemon-colored; fold into the cream mixture.
• Fold in the flour.
• Beat egg whites until stiff but not dry and fold into the cream mixture.
• Pour into a greased ovenproof dish (8 or 9-inch cast iron skillet works great).
• Bake until puffed, golden and set about 15 to 20 minutes.
• Enjoy topped with fresh berries and a dusting of powdered sugar.

FRESH STRAWBERRY 3-EGG OMELETTE

Steps:

• Toss sliced strawberries with preserves and sugar to coat; set aside.
• Heat an 8-inch omelette pan over medium high heat.
• Add butter or margarine, heating until bubbly.
• Pour in eggs; cook until set on the bottom but still moist, lifting edges gently with rubber spatula and rotating pan to let uncooked eggs run under.
• Spoon strawberry mixture over half of the eggs.
• Cook just until eggs fluff.
• Remove from pan; sprinkle with vermouth.
• Fold in half to enclose filling; slide onto serving plate.
• Top with sour cream and whole strawberry.

SOUR CREAM AND SPINACH OMELETTE

Steps:

• Clean spinach then steam about 3 minutes.
• Leaves will look limp but still green.
• In a bowl combine eggs, milk, spices, blend well with a fork.
• In a pan melt 1 tbs butter, heat, add part of the egg mixture (2 eggs are intented for 1 person you can scale it to your wants and needs).
• Add spinachleaves, as many as you like, flip omelette carefully over to brown other side.
• Put on a plate, spread sourcream to your taste, close omelette, and serve.
• Extremeley delicious if you love spinach and sour cream.

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.

BAKED SOUR CREAM OMELET

Steps:

• Spray a 9 by 13 inch baking dish whith cooking spray.
• Cover bottom with bread slices and sprinkle cheeses, bacon and scallions over bread.
• In a mixing bowl, beat together eggs, milk, wine, mustard, sour cream and peppers until foamy.
• Pour mixture evenly over the cheese and bread.
• Cover tightly with foil.
• Bake in a 325 degree oven for 15 minute or until set.
• Remove foil and sprinkle omelet with Parmesan cheese and paprika.
• Return uncovered to the oven and bake until lightly browned, about 15 to 20 minute.