I've seen a few recipes lately for sweet omelets... meaning a sweet filling instead of the normal savory fillings like veggies, meat, and cheese. At first I was a little leery...Fruit in eggs? Uh...that just doesn't sound right. Anyone else with me on this one? But despite my reservations, I finally decided to give it a whorl and to my surprise it was actually really good!
Beating the eggs until they are nice and fluffy before cooking them gives the omelet a much lighter taste and texture that goes really well with a fruit jam middle. I decided to use strawberries and rhubarb in mine, but you can really use whatever you want. Blueberries? Raspberries? Yum yum! If you want to make this extra special you could serve it with some whipped topping or more fresh fruit or jam on top.
1/3 cup Fresh/frozen rhubarb, chopped
2 packets Stevia
2-3 Eggs (I used 3 medium eggs)
1-2 tbsp Milk
Olive oil cooking spray
1. In a small pot, heat the strawberries and rhubarb over low heat. It might look dry, but don't add water! Just keep stirring to prevent burning.
2. Meanwhile, crack the eggs into a bowl and add the milk.
3. Using an electric mixer (this is important if you want a lighter fluffier omelet) beat the eggs until light and airy (4-5 minutes).
4. Heat a pan over medium heat and spray with olive oil.
5. Pour the egg mixture into the pan and swirl pan around to spread the egg out.
6. Let the egg cook while occasionally using a spatula to pull the wet middle to the sides.
7. Remove the strawberry rhubarb mixture from the heat once it is thick like jam.
8. Once the omelet is pretty well cooked spread the jam on half the omelet and fold the side over.
9. Cook omelet a little while longer on each side.
10. Serve immediately and enjoy!
Makes 1 omelet.
Total Fat: 12.1 g
Sat. Fat: 3 g
Cholesterol: 558.6 mg
Sodium: 203.9 mg
Potassium: 236.3 mg
Total Carbs: 10.1 g
Dietary Fiber: 2.4 g
Sugars: 1.9 g
Protein: 19.8 g
Vitamin A: 14.7%
Vitamin C: 39%