These puffy, lightly sweetened omelets feature one of the season’s best gifts— fresh strawberries. While not a breakfast dessert, they are a surprising departure from the typical savory omelet. They come together quickly, and the strawberries add delightful color. Don’t skimp on the sweetened sour cream. The recipe can be easily halved for a single omelet.
¼ cup sour cream
2 tablespoons heavy cream
2 tablespoons confectioner’s sugar, divided use
Pinch of lemon zest
1 cup sliced fresh strawberries
¼ teaspoon vanilla
2 teaspoons flour
2 tablespoons butter
In a small bowl, mix together the sour cream, heavy cream, 1 tablespoon confectioner’s sugar and lemon zest. Set aside. In another small bowl, mix two teaspoons of confectioner’s sugar with the sliced strawberries and set aside.
In two medium-sized bowls, separate the eggs, yolks in one, whites in the other. To the yolks, add 1 teaspoon confectioner’s sugar and the 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 egg yolk mixture to the egg white mixture and stir to combine. Add the flour and mix into the egg mixture.
Heat an 8-inch skillet over medium heat. Add 1 tablespoon of butter and allow it to melt, swirling it around the pan. Do not let the butter brown. Add half of the egg mixture to the skillet and use a spatula to lift the edges of the eggs as they cook to allow uncooked eggs to run beneath. When the top of the omelet is almost cooked, flip the omelet gently using the spatula and allow it to cook for ten seconds.
Place half of the strawberries down the middle of the eggs and fold the omelet in half. Slide it onto a plate and top it with a sprinkle of confectioner’s sugar and a dollop of the sweetened sour cream. Repeat with the second omelet. Serve immediately.