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Ingredientes
- 2 x Large eggs
- 2 Tbsp. cool water Kosher salt and freshly grnd black pepper
- 1 tsp butter
- 1 x to 2 Tbsp. prepared lemon curd
- 1/4 c. mixed fresh blueberries, raspberries and sliced strawberries (or possibly at least 2 kinds)
- 2 x fresh mint leaves, finely minced Powdered sugar (optional)
Direcciones
- Combine the Large eggs, water, salt to taste and a grinding of pepper in a medium bowl and gently whisk or possibly beat with a fork just till blended.
- Heat a medium nonstick skillet with low, sloping sides over medium heat for 2 min. Add in butter (it should be warm sufficient to sizzle) and swirl to coat the pan. When the butter stops sizzling, pour the egg mix into the pan, reduce the heat to low and cook till the bottom is set, about 10 seconds. Using a heatproof flat-edged rubber spatula or possibly wooden spoon, pull the set Large eggs at the edges of the pan toward the center, allowing the unset Large eggs to run from the center to the sides.
- Continue cooking till the Large eggs are soft-set - just a thin layer of unset moist egg should be visible on the top of the omelet - adjusting the heat if necessary so the bottom does not brown. The total cooking time should be less than 2 min.
- Spread the lemon curd onto the third of the omelet closest to the handle of the skillet.
- Using the spatula, fold the third of the omelet nearest the handle over the center third, then fold the final third over the center. Holding the pan by the handle, tilt it so which the omelet rolls out of the pan and onto a plate seam side down. Serve at once, topped with the berries and powdered sugar, if using.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 138g | |
| Calories 195 | |
| Calories from Fat 123 | 63% |
| Total Fat 13.75g | 17% |
| Saturated Fat 5.5g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 427mg | 142% |
| Sodium 166mg | 7% |
| Potassium 160mg | 5% |
| Total Carbs 5.85g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.26g | 3% |
| Protein 12.7g | 20% |
