May 19, 2015
The time is now for spring berries. I've been getting a great assortment of strawberries, blueberries, raspberries, and blackberries from Door to Door Organics. Berries are such a wonderful treat to enjoy right now. What is your favorite kind of berry?
Here's a little tidbit that I recently learned:a strawberry isn't an actual berry. By definition, a berry is a fleshy fruit produced fro ma single seed. The seeds on the outside of the strawberry are considered to be separate fruits. True berries, such as blueberries, have seeds inside. Keep that in mind for a Jeopardy daily double.
I never thought about adding strawberries to an omelette, but this simply sweet twist to the savory omelette makes for a delicious breakfast. It almost reminded me of a crepe. The mint helps offset the slight tartness from the strawberries. I think adding a little ricotta cheese or whipped cream would be a nice indulgence, too!
This would make a fun dish to serve for a spring week end brunch, paired with a bellini, of course.
Yields 1 serving
3 large strawberries, hulled and thinly sliced
1/2 tbsp. white wine vinegar
2 large eggs, at room temperature
1/2 tbsp. heavy cream
1 tbsp. granulated sugar
1/8 tsp. salt
2 tbsp. finely shopped fresh mint leaves
1/2 tbsp. butter
1 tsp. extra virgin olive oil
In a small bowl, add the vinegar and strawberries. Toss, and allow the mixture to stand for 15 minutes. Strain the vinegar from the bowl before using the strawberries.
In a medium bowl, mix the eggs, cream, sugar, and salt. After combined, stir in the mint.
In a 8-inch nonstick skillet, heat the butter and oil over medium-high heat. Add the egg mixture and cook until almost set, about 3 minutes. Spoon the strawberries across the center of the omelette, and fold the edges of the omelet over the strawberries. Cook for another 3 to 4 minutes, or until the egg mixture has set.
Source: Giada De Laurentiis' Feel Good Food