photo by Bergy
- Ready In:
- 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.
Questions & Replies
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Very tasty different omelet. I cook my omelet over medium heat (6 on electric) covered for a total of 5 minutes - no need to flip. When it started to set I added the blueberries (apprx 3 minutes), Continued to cook it covered). I had some marscapone cheeseand so added 3 tbsp at the same time as the blueberries. Delicious Sunday Brunch Thanks Dancer - You have given me many great meals
As an egg-hater, I've been trying to find an egg replacer / recipe that doesn't repulse me. I don't know if it was the All Whites or the recipe, but this omelet didn't taste awful to me! I used half a cup of All Whites, and I skipped the butter and just used Pam. I used fresh blueberries, but I think that they should be cooked a bit first so they have a little more "give." It was a bit weird to cut into an omelet and come up with an intact fresh blueberry. An odd combination, but it was still tasty. This was my first time making an omelet, and it worked out pretty well, though I found the recipe directions a bit confusing... I'm sure if I'd actually made an omelet before, that wouldn't be the case. Thanks for posting!