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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1-1/2 cups (about 8 ounces) fresh strawberries, stemmed and quartered 1 tablespoon chopped fresh mint 1 tablespoon aged balsamic vinegar 2 teaspoons granulated sugar, divided 2 large eggs, separated 1/4 teaspoon vanilla 2 teaspoons butter Confectioners’ sugar, as needed Toasted Sliced Almonds Sour Cream Instructions: In bowl, combine strawberries, mint, vinegar and 1½ teaspoons of the granulated sugar; set aside. In small bowl, whisk egg yolks with vanilla and remaining ½ teaspoon granulated sugar for 1 minute or until slightly thickened. In bowl of electric mixer, beat egg whites until they form soft peaks. With rubber spatula, fold yolks into whites until no streaks remain. In 10-inch nonstick skillet over medium heat, melt butter. (To make 2 individual omelets, use 6-inch nonstick skillet.) When butter is sizzling, add egg mixture, spreading it into an even layer with spatula. Cover pan; reduce heat to low. Cook omelet 3 to 4 minutes or until golden brown on bottom and barely set on top. Spoon strawberries down center of omelet; with spatula, fold omelet in half over filling. Slide omelet onto plate; dust with confectioners’ sugar and toasted sliced almonds. Serve with sour cream on the side. Makes 2 servings. |
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