Eggs and Strawberries

Recipe: Omelet with Strrawberries
Source: Giada De Laurentis
http://www.foodnetwork.com/recipes/giada-de-laurentiis/omelet-with-strawberries-recipe/index.html
Time: 30 minutes
Ease: 3
Taste: 7
Leftover Value: No leftovers
Down the Drain or Keep in the Strainer: Keep it in the Strainer--with some modifications.

Omelets have never been my thing.  I love eggs; I love meats and cheeses and veggies.  But eggs as the base for my meal has never peaked my interest.

Watching Giada cook this unusual omelet made me excited for eggs.

Perhaps this is because something new or out of sorts with normality is often up my alley.  Wendy's is serving pretzel burgers now?  I want one.  Mars Chocolate released a pumpkin spice flavored M&M? I need it!  Let's face it, a new treat could come out titled, "Candy Flavored Rocks" and I would want to try it.  At least once.

Thank goodness that in this recipe the only unusual thing was to add strawberries to eggs.

I cut everything in half, so I was constantly having to do complicated math in my head.

Okay, not so complicated.  But for a summer brain, very complicated.

Take a few strawberries, chop them up, and toss them with sugar and vinegar.  They are delicious this way, I promise!

The strawberry mixture needs to stand for 15 minutes.  While it sits mix together your eggs with....dare I say it...a little sugar and heavy cream.

You won't be sorry.  This creates the most delicious egg I have ever eaten.

Then stir in a little mint.  I was fortunate that my friend, Anita, gave me a mint plant at the beginning of summer.  I love being able to walk into my backyard and pick off a few fresh herbs for a meal.

It certainly beats scrambling around my spice containers looking to see if I have something somewhat similar to the recipe's listed ingredient.

Heat butter and oil in a skillet (and since I didn't take any pictures of the last dozen steps you have to go to your special place and picture it with me), then pour the egg mixture in.

The recipe doesn't say to do this, but when I watched this cooked on her show Giada had her mom on with her.  Her mother told her the eggs should be covered with a lid.  It definitely helps the eggs cook faster and more through.

This is after only a few minutes.  It's almost ready for the best part!

To prepare your strawberries for omelet assembly, strain the liquid.

When the eggs are almost completely cooked and there is very little liquid left on top, spoon the strawberries down the center of the omelet.  Fold the edges over the strawberries so that the omelet looks like an omelet.

Cook for a few more minutes, until the mixture has completely set.

I made this about a month ago and now I'm wishing I could have it right now.

The eggs were unlike any eggs I have ever eaten.  They gave off more of a pancake taste than an egg taste, which is never a bad thing.  The strawberries added a perfect edge of sugary sweetness.  The only thing I would have adjusted is to have lessened the amount of mint and to have chopped it up even finer.  It was a little too overpowering.

Don't be like me and wait until your omelet is finished cooking to decide that yes, you do want to have some fresh whipped cream to go on the side.

Thank goodness for my Kitchen Aide mixer.  Toss in a quarter cup of heavy cream, a little powdered sugar, a little vanilla, throw the mixer on and minutes later: whipped cream!  I love it.

And I love this too.