Fresh Strawberry Omelet
• 1 pint Strawberries
• Grand Marnier
• 3 eggs
• 2 tsp. granulated Sugar
• Pinch of Salt
Slice 1 pint basket of washed and hulled strawberries; toss with a splash of Grand Marnier or a little granulated sugar.
Whisk 3 eggs with 2 tsp (10 mL) granulated sugar and pinch of salt until completely blended.
Melt knob of butter about size of medium strawberry in nonstick skillet until foamy.
Pour in eggs and cook over medium heat, lifting edges as they set and tilting pan to let uncooked portion run underneath. When top of omelet is set but still moist, spoon half the berries across centre of omelet.
With egg lifter, fold one side of omelet to centre, almost covering berries.
Lift and fold opposite side on top. Cut in half crosswise and place on warmed serving plates.
Spoon remaining berries over omelets.
Sift a very light dusting of powdered or fruit sugar over each serving.