Prep 10 mins
Cook 25 mins
From a little Norwegian Recipes book of mine.
- 4 eggs, separated
- 1⁄4 cup cream or 1⁄4 cup milk
- 1⁄4 teaspoon salt
- 2 tablespoons butter
- 1⁄4 cup sugar
- 1 teaspoon grated lemon peel
Hot blueberry sauce
- 1 1⁄2 cups fresh blueberries or 1 (10 ounce) package frozen blueberries
- 1⁄2 cup water
- 2 tablespoons lemon juice
- 1⁄8 teaspoon salt
- 1 dash cinnamon
- 2⁄3 cup sugar
- 1 tablespoon cornstarch
- For omelet, beat egg whites until stiff, but not dry; set aside.
- In a large mixing bowl, beat egg yolks until thick and lemon colored. Beat in cream and salt. Fold in beaten egg whites.
- Melt butter in heavy frying pan, about 9 inches in diameter, turn in eggs. Turn heat to low, and cook very slowly until eggs are golden brown on bottom, about 10 minutes.
- Place in moderate oven, 350 degrees and bake about 10 minutes or until knife inserted in center comes out clean.
- Loosen omelet from pan. Cut across center. Fold omelet and turn out onto serving platter.
- Sprinkle top with sugar mixed with lemon peel. Slip under broiler for a few seconds until sugar melts and browns slightly. Pour some of the blueberry sauce over omelet.
- Serve immediately. Pass remaining sauce.
- For Hot Blueberry Sauce: Combine in a saucepan the blueberries, water, lemon juice, salt, and dash of cinnamon. Stir together sugar and cornstarch; add to blueberry mixture. Cook over moderate heat, stirring, until sauce is thickened and smooth.
Although I wasn't really sure how well the egg & blueberry combo would turn out here, we did, in fact, enjoy this omelet! I particularly liked the cinnamon & lemon flavors, what with a generously rounded measure of zest in the omelet itself & a bit more than a dash of cinnamon in the sauce! Thanks for a great breakfast! [Tagged, made & reviewed under the theme Breakfast at Tiffanys! in the current Comfort Cafe]