Best Ww Strawberry Omelet Omelette Aux Fraises Recipes

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FRESH STRAWBERRY 3-EGG OMELETTE



Fresh Strawberry 3-Egg Omelette image

I made this for dh this morning and he loved it. I am going to try making it with an egg substitute and see how it comes out.

Provided by Dancer

Categories     Breakfast

Time 16m

Yield 1 serving(s)

Number Of Ingredients 8

3 1/2 ounces fresh strawberries, washed, stemmed and sliced
1 tablespoon strawberry preserves
1 teaspoon brown sugar
1 tablespoon butter or 1 tablespoon margarine
3 eggs, lightly beaten
1/2 ounce sweet vermouth
sour cream
1 whole strawberry (to garnish)

Steps:

  • Toss sliced strawberries with preserves and sugar to coat; set aside.
  • Heat an 8-inch omelette pan over medium high heat.
  • Add butter or margarine, heating until bubbly.
  • Pour in eggs; cook until set on the bottom but still moist, lifting edges gently with rubber spatula and rotating pan to let uncooked eggs run under.
  • Spoon strawberry mixture over half of the eggs.
  • Cook just until eggs fluff.
  • Remove from pan; sprinkle with vermouth.
  • Fold in half to enclose filling; slide onto serving plate.
  • Top with sour cream and whole strawberry.

Nutrition Facts : Calories 430, Fat 26.8, SaturatedFat 12, Cholesterol 665, Sodium 301, Carbohydrate 27.7, Fiber 2.5, Sugar 20.3, Protein 19.8

STRAWBERRY BLISS OMELET



Strawberry Bliss Omelet image

Instead of the usual ham and cheese, try dressing up eggs with strawberries and cream cheese. I first tasted this dish while vacationing at the beach. -Selina Smith, Frostburg, Maryland

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 3 servings.

Number Of Ingredients 9

6 large eggs
2 tablespoons water
1/2 teaspoon salt
Dash pepper
2 tablespoons butter
2 ounces cream cheese, cut into 1/2-inch cubes
3 tablespoons brown sugar
1-1/2 cups sliced fresh strawberries, divided
Confectioners' sugar

Steps:

  • In a large bowl, whisk the eggs, water, salt and pepper. Heat butter in a 10-in. nonstick skillet over medium heat; add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath., When the eggs are almost set, sprinkle cream cheese, brown sugar and 1 cup strawberries over 1 side. Fold omelet in half. Cover and cook for 1-2 minutes or until brown sugar begins to melt. Slide omelet onto a plate; top with remaining strawberries and dust with confectioners' sugar.

Nutrition Facts : Calories 378 calories, Fat 24g fat (12g saturated fat), Cholesterol 466mg cholesterol, Sodium 659mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 2g fiber), Protein 15g protein.

STRAWBERRY OMELET WITH SOUR CREAM



Strawberry Omelet With Sour Cream image

PaulaG and I were partners in a cookbook exchange. This recipe is from the cookbook she sent me, Seasoned With Sun from El Paso TX. It is a yummy alternative to cheese and veggie filled omelets and is great with a nice slice of grilled ham. Thanx Paula!

Provided by LAURIE

Categories     Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

2 tablespoons light cream
1/4 teaspoon salt
3 eggs, beaten
2 tablespoons butter
1/4 cup sour cream
1/2 cup fresh strawberries, sliced, but you could use frozen
powdered sugar (to garnish)

Steps:

  • Add cream and salt to eggs and beat with a fork 30 seconds.
  • Heat butter in medium to large sized skillet until it sizzles.
  • Pour in eggs, stir once or twice with fork.
  • Lift edges as eggs begin to cook and let liquid part run underneath, shaking pan back and forth to keep omelet moving free.
  • When cooked but still soft on top, put 1/8 cup sour cream and 1/4 cup berries along the left side of the pan.
  • (Im telling this as a right hander, if you are left handed I guess you would do the opposite.).
  • Slide/pour omelet onto serving plate off the left side of the pan.
  • As carefully place the portion of the omelet with the berries on it on the plate, fold the right side of the omelet over the top of the berry side, (you should not need any utensil to do this with as the side of the pan works great to help flip).
  • Pour remaining sour cream and berries on top.
  • Sprinkle lightly with powdered sugar.
  • Place under hot broiler for about 10-20 seconds.
  • Serve immediately.

Nutrition Facts : Calories 628.7, Fat 56, SaturatedFat 30.4, Cholesterol 740.7, Sodium 998.1, Carbohydrate 10.2, Fiber 1.4, Sugar 4.7, Protein 22.2

MINI WILD STRAWBERRY TARTS - BARQUETTES DE FRAISES DES BOIS



Mini Wild Strawberry Tarts - Barquettes De Fraises Des Bois image

Spring in South West France is a gastronomic feast.....all our local markets are overflowing with luscious new vegetables and fruits. My favourites are the little "wild woodland" fraises des bois strawberries, which I am growing in my own garden this year. I thought I would share this pretty way of serving these deliciously sweet strawberries with you - I call them a flavour explosion of strawberry essence! If you cannot get fraises des bois, use seasonal and small strawberries instead. You can buy barquette tins quite easily in France, but if you can't find them locally, this recipe will work equally well with ordinary round tart tins, as I have used for the photo. Alternatively you could make one big tart. (Barquette tins are shaped like small gondola boats!)

Provided by French Tart

Categories     Tarts

Time 30m

Yield 8-10 Tarts, 8-10 serving(s)

Number Of Ingredients 10

250 g plain flour
50 g caster sugar
175 g butter, chilled and cut into small pieces
1 large egg, beaten
1 kg wild strawberry
200 g creme fraiche
1 1/2 tablespoons icing sugar
1/2 teaspoon vanilla essence
2 tablespoons caster sugar
1 cup water (1 wineglass)

Steps:

  • First make your pastry. Place the flour and sugar in a food processor and whizz for thirty seconds. Turn the processor back on and add the chilled butter and finally the egg. If the pastry needs a little more liquid add a spot of water until the dough rolls cleanly round the bowl. Wrap your pastry in Clingfilm and chill for half an hour whilst you prepare the tartlet tins and strawberries.
  • Taste one of your strawberries to judge their sweetness. If they are sweet and luscious, as fraises des bois generally are, they will only need hulling, rinsing and a final dressing with the sugar syrup. If they're a little too tart, rinse them, lay them on a plate and sprinkle with caster sugar to give them a bit of a boost.
  • Pre-heat the oven to 200C/400F/Gas 6.
  • Butter your barquette or round tart tins, take the pastry out of the fridge and roll it out. Line each tin and prick the bottoms well. Bake in the oven for about fifteen to twenty minutes, but keep an eye on them, they may need pricking again. Leave to cool.
  • Make a simple sugar syrup by boiling two tablespoons of caster sugar with the water for two minutes or so. Allow to cool. Mix the icing sugar & vanilla essence with the crème fraiche and chill.
  • When you are ready to serve your barquettes/tarts, spread them with crème fraiche mixture; sit the strawberries on top and brush with the glaze.

Nutrition Facts : Calories 488.2, Fat 28.3, SaturatedFat 17.2, Cholesterol 107.4, Sodium 146.2, Carbohydrate 54.1, Fiber 3.5, Sugar 19.9, Protein 6.4

OMELET WITH STRAWBERRIES



Omelet with Strawberries image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 13

7 to 8 medium strawberries, hulled and thinly sliced
2 tablespoons granulated sugar
1 tablespoon white wine vinegar
4 large eggs, beaten, at room temperature
2 tablespoons granulated sugar
1 tablespoon heavy cream
1/2 teaspoon kosher salt
3 tablespoons finely chopped fresh mint
1 tablespoon unsalted butter, at room temperature
1/2 tablespoon extra-virgin olive oil
1/2 cup heavy whipping cream
11/2 teaspoons powdered sugar
1 teaspoon vanilla extract

Steps:

  • For the strawberries: Toss together the strawberries, granulated sugar and vinegar in a small bowl. Allow the mixture to stand for 15 minutes. Strain before using.
  • For the omelet: Whisk together the eggs, granulated sugar, cream and salt until smooth in a medium bowl. Stir in the mint. Heat the butter and oil over medium-high heat in a 10-inch nonstick skillet. Add the egg mixture and cook until almost set, about 4 minutes. Spoon the strawberry mixture down the center of the omelet. Fold the edges of the omelet over the strawberries. Cook until the egg mixture has set, 3 to 4 minutes.
  • For the whipped cream: Beat the cream, powdered sugar and vanilla in a large mixing bowl until the cream holds stiff peaks.
  • Cut the omelet into slices and serve with whipped cream.

TARTES AUX FRAISES (STRAWBERRY TARTS - FRANCE)



Tartes Aux Fraises (Strawberry Tarts - France) image

This recipe from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin has a stunning presentation & would be perfect as an elegant dinner party finale, but is also a surprisingly easy make-ahead fix. Per the intro: "Strawberry tart is a classic dessert & a perennial favorite at Chez Serge in Saint-Owen, France. This version is enriched w/an almond cream filling, giving it a deliciously smooth texture & delicate flavor." This dessert looks amazing & for me would not require such excess, but a rose champange was suggested as ideal to pair w/it. *Enjoy* !

Provided by twissis

Categories     Tarts

Time 45m

Yield 4 Strawberry Tarts, 4 serving(s)

Number Of Ingredients 9

1/2 cup sugar
1 cup ground almonds
8 tablespoons unsalted butter, softened
1 egg
3/4 cup flour
1 tablespoon rum or 1 tablespoon kirsch
7 ounces puff pastry (200 gm)
18 ounces fresh strawberries (1.1 lb or 500 gm)
powdered sugar (for dusting)

Steps:

  • Preheat oven to 350F (180C).
  • Make filling by mixing the sugar & ground almonds together in a bowl. Then blend in the softened butter, egg, flour & rum (or kirsch). Set aside in a cool place.
  • Make bases by rolling out the puff pastry into 4 circles of equal diameter (approx 4-in). Prick the circles well using the tines of a fork, leaving a 1/4-in circular border. Spread almond cream filling over the pastry & allow to sit for a few minutes.
  • Bake for 20 minutes, remove from oven & allow to fully cool. Wash, drain, hull & thinly slice strawberries while bases are cooking & cooling.
  • You are essentially done at this point & can set aside the bases & strawberries for final assembly at your pleasure. To Assemble: Arrange strawberries on the bases in rosette shapes, sprinkle w/powdered sugar & serve immediately. (So easy! Was I right or not?).

Nutrition Facts : Calories 863.1, Fat 55.5, SaturatedFat 20.7, Cholesterol 107.6, Sodium 146.9, Carbohydrate 80.4, Fiber 6.8, Sugar 32.7, Protein 13.8

WIENER WEENIE DOGS



Wiener Weenie Dogs image

I am laughing at the picture of these in The Spatulatta Cookbook. This cookbook is meant for parents cooking with their children -most of us have clean counters. It is really a cute cookbook so if you have a budding cook this looks like a good choice to me. http://www.spatulatta.com/recipes/134-doggie-appreciation/519-wiener-dogs I can't wait to do these with my GS. Maybe this is how I can get DH to eat a dill pickle sliced lengthwise. Ask his sons, the guy eats them on hamburgers only b/c they are sliced the "right way". :) You need toothpicks.

Provided by WiGal

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces refrigerated crescent dinner rolls
6 turkey hot dogs, DIVIDED
12 baby dill pickles
1/2 red bell pepper
6 cherry tomatoes
6 black olives, pitted
2 tablespoons cream cheese, less and at room temperature

Steps:

  • Preheat the oven to 350 degrees.
  • Carefully unwrap the crescent dough. You want to keep two triangles together to make one long rectangle.
  • Lay the rectangle down on a clean counter.
  • Put a hot dog on the dough and wrap the dough around it, pressing the edges together.
  • Move it to a cookie sheet.
  • Do this for 4 weenie dogs, SAVING 2 hot dogs for next step.
  • Cut the 2 remaining hot dogs into thirds, and save the 4 rounded ends for the dogs' NOSES.
  • Put the 4 NOSES on the cookie sheet, with the crescent wrapped weenies, and BAKE for 12 to 15 minutes, or until the dough on the wrapped hot dogs is BROWNED on the edges.
  • While the dogs are in the oven, prepare their legs and tails: for each dog, cut 2 pickles in HALF horizontally (crosswise) with a butter knife and carefully push a toothpick halfway into the cut end of each one. Choose another pickle for the tail and stick a toothpick in it, too.
  • Cut (use a kitchen scissors) the red bell pepper into teardrop shapes for the floppy EARS.
  • Push a toothpick through the middle of a cherry tomato and stick the ears onto each side of the toothpick, kind of hanging down.
  • When the dogs come out of the oven, let them cool awhile on the sheet, and then stick on the NOSES with a toothpick.
  • With another toothpick, add the tomato head with its droopy ears.
  • Push the toothpicks holding the legs and tails into the dogs.
  • Last of all, cut the olives into thick squares for the EYES using the cream cheese to stick them on.
  • Now, the fun part. Admire your dogs, ask mom if you can take a picture of it and post to RZ, and then chow down. Make sure you remove the toothpicks first!

WW STRAWBERRY OMELET - OMELETTE AUX FRAISES



Ww Strawberry Omelet - Omelette Aux Fraises image

From Weight Watchers International Cookbook. This cookbook does not list the nutritional information so you will need to guesstimate it yourself!

Provided by mariposa13

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

1/2 cup strawberry
1/2 teaspoon watkins vanilla extract
2 medium eggs
1 pinch salt

Steps:

  • Hull the strawberries and cut them in half into small bowl.
  • Sprinkle them with half the vanilla.
  • Beat eggs until blended; add salt and remaining vanilla.
  • Pour into preheated 6-inch nonstick skillet.
  • As mixture sets, lift up the edges so uncooked portions flow to the bottom edges.
  • When eggs are set, place berries on one half of the omelet and with a spatula fold the other half over the fruit.
  • Roll out of pan onto a warmed plate.
  • Divide evenly and serve immediately.

Nutrition Facts : Calories 79.2, Fat 4.5, SaturatedFat 1.4, Cholesterol 186.1, Sodium 139.6, Carbohydrate 3.2, Fiber 0.7, Sugar 2.1, Protein 5.8

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