Strawberries add a colorful twist to this lightly sweetened omelet.
Makes 2 servings
¼ cup sour cream
2 tablespoons heavy cream
2 tablespoons powdered sugar (divided use)
Pinch of lemon zest
1 cup sliced fresh strawberries
¼ teaspoon vanilla
2 teaspoons flour
2 tablespoons butter (divided use)
In a small bowl, mix sour cream, heavy cream, 1 tablespoon of powdered sugar and lemon zest. Set aside. In another small bowl, mix 2 teaspoons of powdered sugar with sliced strawberries.
In 2 medium bowls, separate the eggs: yolks in one, whites in the other. To the yolks, add remaining 1 teaspoon powdered sugar and vanilla. Whisk for 30 seconds. Clean the whisk thoroughly and then whisk the egg whites until they are frothy and light, about 2 minutes. Gently add the whites to the yolk mixture and stir to combine. Add flour into combined egg mixture and stir.
Heat an 8-inch skillet over medium heat. Add 1 tablespoon of butter and allow to melt, swirling it around the pan. Do not let butter brown. Add half of egg mixture to skillet. As eggs cook, lift edge with a spatula to allow uncooked eggs to run beneath. When the top of the flattened omelet is almost cooked, flip gently with spatula and allow to cook 10 more seconds.
Place half of the strawberries down the middle of the omelet and then fold in half. Slide omelet onto a plate and top with a sprinkle of powdered sugar and a dollop of sweetened sour cream. Serve immediately.
Repeat procedure with second omelet.