I learned about sweet omelets from a friend of mine who was living in Finland and told me about eating omelets with jam. I thought it sounded super weird, but finally decided to give it a try, after realizing it wasn't all that different from a souffle or a popover. I still find it a little weird, but in a way I like. It's an easy and yummy breakfast. —fiveandspice
(about) mixed frozen berries (or fresh if it's the season)
honey or sugar
plus a pinch of sugar
A little cream or crème fraîche for finishing, optional
In This Recipe
To make your filling/sauce, combine the berries and the 1/2 tablespoon honey (or sugar) in a small saucepan and bring just to a boil. Turn down the heat to low and simmer, covered, until saucy, about 8 to 10 minutes.
Meanwhile, separate one of the eggs, putting the white in its own bowl. Combine the yolk with the other whole egg in a smallish bowl. Add a pinch of sugar to the egg white and whisk it until it holds soft peaks.
Whisk the 2 teaspoons of sugar and the vanilla into the egg plus yolk mixture until fully combined. Gently fold the whipped white into the other egg mixture.
In an 8-inch nonstick frying pan, heat the butter over medium to medium-low heat until it has melted and started to foam. Pour in the eggs. Cook, without disturbing until the eggs are quite set and about 3/4s of the way cooked through. Then, gently use a spatula to flip the omelet. Let it cook another minute. Top with a spoonful or two of the berry mixture (or jam, if you prefer) and fold the omelet over the filling. Transfer to a plate and top with more berries plus a drizzle/dollop of heavy cream or crème fraiche, if desired.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.