Best Norwegian Blueberry Omelet Recipes

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BLUEBERRY OMELET



Blueberry Omelet image

Make and share this Blueberry Omelet recipe from Food.com.

Provided by Dancer

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 239.5, Fat 15.9, SaturatedFat 6.8, Cholesterol 438.3, Sodium 763.6, Carbohydrate 11.3, Fiber 1.8, Sugar 8, Protein 13.2

NORWEGIAN BLUEBERRY OMELET



Norwegian Blueberry Omelet image

Make and share this Norwegian Blueberry Omelet recipe from Food.com.

Provided by BeccaB3c

Categories     Breakfast

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 13

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
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

Steps:

  • 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.

Nutrition Facts : Calories 515.1, Fat 20.7, SaturatedFat 10.8, Cholesterol 324.5, Sodium 447.2, Carbohydrate 76.2, Fiber 1.9, Sugar 69.1, Protein 9.5

EGG WHITE OMELET WITH BLUEBERRIES AND CREME FRAICHE



Egg White Omelet with Blueberries and Creme Fraiche image

Provided by Food Network

Categories     main-dish

Time 8m

Yield 1 serving

Number Of Ingredients 7

3 egg whites
Kosher salt
Freshly ground black pepper
1 teaspoon extra-virgin olive oil
1/2 cup fresh blueberries
1 tablespoon creme fraiche
Fresh dill, for garnish

Steps:

  • In a medium bowl, whisk together the egg whites until they are foamy. Season with salt and pepper, to taste, and whisk again to blend.
  • Heat a small nonstick skillet over medium-high heat and add the oil. When the oil is warm, pour in the egg whites. As the eggs set, lift the edges with a heat proof spatula and let the uncooked egg run to the bottom of the pan. When the omelet is cooked through, top with the blueberries. Slide the omelet onto a plate, top with the creme fraiche, and garnish with dill.

Nutrition Facts : Calories 190, Fat 10.5 grams, SaturatedFat 4 grams, Cholesterol 20 milligrams, Sodium 167 milligrams, Carbohydrate 11.5 grams, Fiber 2 grams, Protein 12 grams

NORWEGIAN BLUEBERRY BREAKFAST CREPES



Norwegian Blueberry Breakfast Crepes image

Make and share this Norwegian Blueberry Breakfast Crepes recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

3 eggs
1 cup milk
1 1/2 tablespoons butter, melted
3/4 cup flour
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons butter, approximately
1 1/2 cups fresh blueberries
granulated sugar
powdered sugar, sifted
lemon wedge
warm melted butter (optional)

Steps:

  • Beat eggs well.
  • Beat in milk and butter.
  • Sift flour, measure, and sift again with sugar and salt into egg mixture.
  • Beat until smooth.
  • Heat a shallow 8-inch frying pan and butter well.
  • Pour in about 3 tbsp batter then turn and tilt pan so batter covers entire surface.
  • Cook until golden brown on both sides.
  • Sweeten blueberries to taste with sugar.
  • Spoon 3 tbsp of sweetened blueberries in centre of crepe; fold in half and lift to a heated plate; keep warm.
  • Repeat, buttering pan before cooking each crepe.
  • Serve about two filled crepes to each person.
  • Pass powdered sugar and lemon wedges and melted butter, if desired.

Nutrition Facts : Calories 336.3, Fat 19.2, SaturatedFat 10.8, Cholesterol 182.4, Sodium 343.6, Carbohydrate 32.2, Fiber 2, Sugar 8.9, Protein 9.7

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