This recipe was submitted to the Immanuel Lutheran Church Cookbook in 1984 and it's delightful, and fairly healthy. The eggs take on an airy lightness and custard-like quality. It won't take the place of shortcake in my heart, but it's better for me. I have made a few modifications -- which I will note, and have added to the directions based on my experience.
If you make this, or have something similar and can add to the directions, I would love to hear from you!
Sweet Strawberry Omelet
You need a 10" oven proof skillet. Turns out, my skillet is only 9.5" (you measure across the top), but I am glad it was not too shallow, as you can see by the photos.
4 eggs, separated, each in mixing bowls (larger one for the egg whites)
2 tbsp. water
1/4 tsp. salt
1/4 C. plain yogurt (we like Nancy's)
2 tbsp. sugar
1 tbsp. butter
about 1/3 C. plain yogurt -- depending on how much you would like to use
preferred sweetener (to taste) I used a little honey - (never give honey to infants!)
(cookbook called for 1/4 c. yogurt and 1/4 c.frozen whipped topping -- which I chose not to use, plus a little milk & sugar)
2 C. washed and sliced fresh strawberries
|It filled the pan completely!|
- Pre-heat oven to 325 degrees.
- Beat egg whites till frothy. Add 2 tbsp. water and 1/4 tsp. salt. Beat to stiff peaks.
- Beat egg yolks till thick and lemon-colored; beat in 1/4 C yogurt and 2 tbsp. sugar.
- Fold yolks into whites. (I allowed some lumpiness)
- Melt butter in 10 inch ovenproof skillet; heat until a drop of water sizzles.
(I had it at "9-10" on my stove top -- but this was too hot, as it scorched a little - make sure the butter covers the pan before adding the eggs)
- Pour in eggs; spread to edges.
- REDUCE HEAT (I took it down to "3"; the directions did not specify a temperature)
- Cook 8 minutes.
|After baking in the oven|
- Finish cooking in oven at 325 till knife comes out clean, 10-12 minutes (test in middle)
- Loosen omelet and slide onto a warm platter.
- Combine yogurt with preferred sweetener, and spoon lightly over the top.
- Top with sliced strawberries.
- I chose to add a dusting of nutmeg to my own serving.
Foodie Daughter: I like it.