10 Minute Breakfast
Berry Omelet
This is the time of year when take stock of the freezer stash and pantry stock of those foods we wait all winter to come back into season again–berries! To make room for the plentiful harvest of this year’s berries, I do need to eat up some of last year’s raspberries. I hoarded them. I froze more than I normally do and I was glad for it–a raspberry smoothie on a frigid Montana January morning somehow reminded us that winter does not last forever, that Spring would once again come.
Likewise, the girls are laying their beautiful brown eggs and this is our favorite use for those.
I grew up with savory omelets and still love those, but my kids are too caught up on the textures of carmelized onions and cooked green peppers to enjoy them as much as I do. This omelet has them all asking for more. I have made it with other types of berries but I must confess that raspberry is the family favorite.
Tips:
1) Start with frozen berries. Use a berry that will naturally spread its juices through the omelet, like a sliced strawberry, raspberry, or blackberry. Firmer berries do not have the same effect.
2) Use real cream in with the egg if you can get it; it gives the end result a deeper flavor not too unlike a custard.
3) Try Sucanat if you usually use brown sugar. Sucanat is minimally processed and is much better for you; if you have yet to try it, you will be pleasantly surprised at how well it works in all of your brown sugar recipes. And besides the health factor, you can feel good about something that is organic, fair trade.
Recipe: Berry Omelet
Ingredients are based on a 12 inch cast iron skillet & feeds 4 (because they are 4 big eaters, but it might feed more).
1 quart frozen berries
1/4 cup Sucanat
8-12 medium eggs (based upon how thick you prefer your omelet)
1/2 cup cream
2 Tbs Butter
1) Melt butter in your cast iron skillet. Don’t scald butter, but let the skillet get nice and hot.
2) Briefly whip the eggs and cream. Pour into skillet.
3) Lower heat to medium. As the eggs start to firm up on the bottom, use your spatula to gently lift the sides of the omelet to allow the liquid eggs to flow underneath. Repeat this as often as necessary until the liquid egg on top has drained towards the bottom.
4) When the eggs are firm (no more puddles forming on top), sprinkle sucanat on 1/2 of of the eggs in a thin, fine layer. Spread the berries on top of that.
5) Fold the plain half of the eggs over onto the sucanat-berry mix. Turn off heat. Let it sit there for about 2 minutes more to warm the fruit.
Enjoy,
Chaya