Fresh Strawberry Banana Omelet
Makes 2 servings
|1||cup sliced strawberries|
|1/4||teaspoon grated lemon peel|
|1||tablespoon lemon juice|
|2||tablespoons butter or margarine, divided|
- Combine strawberries, banana, sugar, lemon peel and juice in medium bowl; mix lightly. Cover; let stand 15 minutes at room temperature.
- Combine eggs, water and salt in small bowl. Melt 1 tablespoon butter in 8-inch omelet pan or skillet over medium heat.
- Add 1/2 egg mixture (about 1/2 cup). Lift cooked edges with spatula to allow uncooked eggs to flow under cooked portion. Shake pan to loosen omelet.
- Cook until almost set; add 1/2 cup fruit filling. Fold in half. Turn out onto plate. Keep warm. Repeat with remaining butter and egg mixture. Top with remaining fruit filling.
Sprinkle with powdered sugar.
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