5 Ingredients or Fewer

Sweet Omelet with Berries

March 28, 2014
4 Ratings
Author Notes

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

  • Serves 1
Ingredients
  • 2/3 cup (about) mixed frozen berries (or fresh if it's the season)
  • 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 fraîche for finishing, optional
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.

See what other Food52ers are saying.

  • Chef Devaux
    Chef Devaux
  • fiveandspice
    fiveandspice
  • Henry
    Henry
  • Luvtocook
    Luvtocook
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.

    4 Reviews

    Henry May 21, 2016
    I love omelets and this sounds like a great way to start Sunday morning. I've not heard of these until now, been to England and Germany but was never offered them. I think this is going to be a staple in my house and I know my friends will love having breakfast at my home when I serve these. Thanks for the education.
     
    Chef D. December 17, 2015
    that looks a lot like a pancake....
     
    Luvtocook April 2, 2014
    This is an old recipe which I've been making for over 60 years but add maybe a heaping tablespoon of flour per egg. Sometimes instead of using jam or jelly, I just sprinkle more sugar on it before rolling it up in the skillet when it's cooked; but mostly I use really good jam/jelly as a filling. My Mom taught me this recipe. Said it was from her forbears in Germany. She called it an egg pancake...I love these things!
     
    Author Comment
    fiveandspice April 6, 2014
    I'll have to try it with a little flour! I think there are variations on it from a lot of Northern European countries! :)