Recipe: Giada's Strawberry-Mint Omelet (serves 2-3)

STRAWBERRY-MINT OMELET

"While adults appreciate this slightly sweet twist on an otherwise savory omelet, this was actually one of the first ways I got Jade to eat eggs for breakfast. She's a strawberry girl and will try anything that features her favorite fruit! I like to make a couple of pans of this omelet and serve it for brunch when we are having friends over because it is absolutely beautiful."



7 to 8 medium strawberries, hulled and thinly sliced
1 tablespoon white wine vinegar
4 large eggs, at room temperature
1 tablespoon heavy (whipping) cream
2 tablespoons sugar
1/2 teaspoon kosher salt
3 tablespoons finely chopped fresh mint leaves
1 tablespoon unsalted butter, at room temperature
1 1/2 teaspoons extra-virgin olive oil

In a small bowl, toss together the strawberries and vinegar. Allow the mixture to stand for 15 minutes. Strain before using.

In a medium bowl, whisk together the eggs, heavy cream, sugar, and salt until smooth. Stir in the mint.

In a 10-inch nonstick skillet, heat the butter and oil over medium-high heat. Add the egg mixture and cook until almost set, about 4 minutes.

Spoon the strawberries in a line across the center of the omelet. Fold the edges of the omelet up over the strawberries. Cook until the egg mixture has set, 3 to 4 minutes. Cut the omelet into servings and transfer, seam side down, to plates.

Makes 2-3 servings

Per serving: Calories 343; Protein 14g; Carbohydrates 22g: Dietary Fiber 3g; Sugar 17g; Total Fat 22g; Saturated Fat 9g: Sodium 425mg

Used with permission to Recipelink.com from Clarkson Potter
Source: Giada's Feel Good Food by Giada de Laurentiis