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Try this sweet twist on your usual savoury breakfast. A strawberry omelette? Why not!
- Have your young helper wash and hull the strawberries (she should be an expert at this by now) and with a dull knife, cut each one in half. In a small bowl, toss the strawberries with 1 tbsp. (15 mL) sugar and set aside.
- In another bowl, beat the eggs with the 2 tbsp. (30 mL) sugar. Melt the butter in a medium skillet, and heat until foamy (but not brown). Pour in the eggs and cook, over medium heat, tilting the pan and lifting the edges to allow the uncooked part to run underneath. When the eggs are set, but still moist on top, have your helper spoon half of the omelette.
- With a spatula, fold one side over, almost covering the berries, then fold over the other side. Cut the omeletter in half, crosswise, and place on two serving plates. Spoon the rest of the berries over the omelettes, and then – (kid job alert!) – dust a little icing sugar over each serving.
- Don’t try to double the omelette part of the recipe if you want to serve four – just repeat the process. The others will just have to wait a couple of minutes.