Thursday, June 5, 2008

Blueberry Omelette


2 eggs

2 tbsp. water

1/4 tsp. salt

dash pepper

1/2-1 tbsp. butter or margarine

1/2 cup fresh blueberries or blueberry sauce


  1. Mix eggs, water, salt and pepper with fork. Heat butter in 8"omelet pan or fry pan over medium-high heat until just hot enough tosizzle a drop of water.
  2. Pour in egg mixture. Mixture should set atedges at once. With pancake turner turned over, carefully push cookedportions at edges toward center so uncooked portions flow to bottom.
  3. Tilt pan as necessary so uncooked eggs can flow. Slide pan rapidlyback and forth over heat to keep mixture in motion and sliding freely.
  4. While top is still moist and creamy-looking, fill with warmblueberries. With pancake turner fold in half or roll, turning outonto plate with a quick flip.

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