Blueberry Omelet
- 2 eggs
- 2 tablespoons water
- 1/4 teaspoon salt
- 1 dash pepper
- 1/2 - 1 tablespoon butter
- 1/2 cup fresh blueberries or 1/2 cup blueberry sauce
- Mix eggs, water, salt, and pepper with fork.
- Heat butter in 8-inch omelet pan or frying pan over medium-high heat until just hot enough to sizzle a drop of water.
- Pour in egg mixture.
- Mixture should set at edges at once.
- With pancake turner, turn over, carefully push cooked portions at edges toward center so uncooked portions flow to bottom.
- Tilt pan as necessary so uncooked eggs can flow.
- Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely.
- While top is still moist and creamy-looking, fill with warm blueberries.
- With pancake turner, fold in half or roll, turning out onto plate with a quick flip of the wrist.
eggs, water, salt, pepper, butter, fresh blueberries
Taken from www.food.com/recipe/blueberry-omelet-19642 (may not work)