Omelet with Strawberries

Ingredients

• 7 to 8 medium strawberries
• hulled and thinly sliced
• 2 tablespoons granulated sugar
• 1 tablespoon white wine vinegar
• 4 large eggs
• beaten
• at room temperature
• 2 tablespoons granulated sugar
• 1 tablespoon heavy cream
• 1/2 teaspoon kosher salt
• 3 tablespoons finely chopped fresh mint
• 1 tablespoon unsalted butter
• at room temperature
• 1/2 tablespoon extra-virgin olive oil
• 1/2 cup heavy whipping cream
• 11/2 teaspoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. For the strawberries: Toss together the strawberries, granulated sugar and vinegar in a small bowl.
2. Allow the mixture to stand for 15 minutes.
3. Strain before using.
4. For the omelet: Whisk together the eggs, granulated sugar, cream and salt until smooth in a medium bowl.
5. Stir in the mint.
6. Heat the butter and oil over medium-high heat in a 10-inch nonstick skillet.
7. Add the egg mixture and cook until almost set, about 4 minutes.
8. Spoon the strawberry mixture down the center of the omelet.
9. Fold the edges of the omelet over the strawberries.
10. Cook until the egg mixture has set, 3 to 4 minutes.
11. For the whipped cream: Beat the cream, powdered sugar and vanilla in a large mixing bowl until the cream holds stiff peaks.
12. Cut the omelet into slices and serve with whipped cream.