NORWEGIAN BLUEBERRY OMELET
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
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
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