Serves 2
Ingredients:
8 to 10 strawberries
3 whole eggs
3 heaping tablespoons sugar
zest of 1 orange (optional)
1 ounce
grand Marnier, kirsch, curacao or liquor of choice
1 ounce butter
powdered sugar
mint sprigs for garnish
Instructions: Rinse berries and pat dry. Hull and slice into a bowl.
Sprinkle with 1 tablespoon of the sugar. Toss gently. Set aside.
Separate eggs. Beat yolks thoroughly with remaining sugar,
the orange zest and liqueur. Beat egg whites until they stand
in peaks (but not too stiff, or they will not fold properly).
Add half the egg whites to the egg yolks and mix gently.
Fold in remaining whites. Heat butter in a 10 inch nonstick
sauté pan over medium heat. when it begins to sizzles, rapidly
pour in egg mixture. The edges of the omelet will brown at once
and the rest will puff up after 2 to 3 minutes. When omelet is done,
spoon half of the strawberries in the center, then, holding the omelet
pan in one hand and a warmed serving dish in the other, slide the
omelet onto the dish folding over as you do so. Spoon remaining
strawberries around omelet. Sprinkles with powdered sugar
and garnish with mint.