Norwegian Blueberry Omelet
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
3
ingredients
-
Omelet
- 4 eggs, separated
- 59.14 ml cream or 59.14 ml milk
- 1.23 ml salt
- 29.58 ml butter
- 59.14 ml sugar
- 4.92 ml grated lemon peel
-
Hot blueberry sauce
- 354.88 ml fresh blueberries or 283.49 g package frozen blueberries
- 118.29 ml water
- 29.58 ml lemon juice
- 0.61 ml salt
- 0.25 ml cinnamon
- 157.80 ml sugar
- 14.79 ml cornstarch
directions
- 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.
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Reviews
-
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]
RECIPE SUBMITTED BY
BeccaB3c
United States