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Sweet Omelet with Berries

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Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.

Today: So many sweet things are egg-based -- why can't omelets join the party? 

Sweet omelet from Food52

One of my best friends married a man from Finland, and she moved there for several years to teach preschool. Besides the stories of the wonders of the Finnish educational system (hands-on learning! Hours outside everyday! Why am I not a preschooler in Finland?!), I received many reports from her about the foods they were eating. Most of them sounded delicious -- rye pastries filled with rice, cardamom rolls with melted butter, cardamom donuts with a name that sounds like monkey, savory sausages for grilling in the woods (when I went to visit her, I tried them all, and I can attest they were, in fact, delicious). But, when she told me about eating omelets filled with jam, I thought, “An omelet with jam? Yuck. This confirms my suspicion that Finns are the oddest of the Nordic peoples.”

I wished to stay self-satisfiedly biased against the idea of a sweet omelet, except the idea kept niggling at me until I finally had to admit that it wasn’t as odd as it had first sounded. So many sweet things are egg based -- crepes, popovers, Dutch babies, soufflés, custard -- and making a sweet omelet was only a baby step away from all those. So I decided to give it a chance. And, while my favorite omelets will remain those that include cheese and vegetables, sweet omelets with jam or fruit have now earned a place in my breakfast lineup.

I like to make a two-egg omelet -- generous enough to be filling, but not so over-the-top for the morning as a three-egg omelet is. I also like to whisk one of the whites to a foam and fold it in, so the omelet becomes lighter, but not fully so airy as a soufflé (but I whisk in dishwasher-safe bowls so I don’t have to clean the extra bowl!). Raid your freezer for any combination of frozen berries you have, and simmer them briefly with sugar or honey to make a filling that doubles as a sauce. As you might expect, the omelet makes a sweet, eggy backdrop for the syrupy berries, or you can use sliced fruit or jam -- like the Finns. It’s yummy. (But, I still think the Finns are probably the oddest of the Nordic peoples.) 

Sweet omelet from Food52 

Sweet Omelet with Berries 

Serves 1

About 2/3 cup of mixed frozen berries
1/2 tablespoon honey or sugar
2 large eggs
2 teaspoons plus a pinch of sugar
1/2 teaspoon vanilla extract
1/2 tablespoon butter
A little cream or crème fraiche for finishing, optional

See the full recipe (and save and print it) here. 

Photos by Emily Vikre

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Egg, Breakfast, Dessert