Portland Omelet

(4 servings) Printable Version

1 quart strawberries
1/2 cup sugar
1 Tablespoon butter or margarine
6 eggs - beaten
6 Tablespoons milk
3 Tablespoons light cream
1/2 teaspoon salt

Cap and slice strawberries. Combine berries and sugar in a saucepan. Simmer for 5 minutes.

While strawberries are cooking, melt butter in an omelet pan or 9-inch skillet over low heat.

Combine eggs and milk. Pour into omelet pan. Move and shake pan in order to brown omelet evenly on bottom.

When eggs are set, spread cream over omelet. Sprinkle with salt. With a slotted spoon take up 1/2 cup strawberries. Spread them evenly over omelet. Fold and turn out omelet onto warm platter. Surround with remaining strawberries and half of juice. Serve immediately.

Makes 4 servings.

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This recipe is from the classic cookbook titled Minnie Pearl Cooks (Minnie Pearl, Nicholstone Bookbindery, 1970).

Minnie Pearl was a country comedienne who was famous for her appearances at the Grand Ole Opry and on the TV show Hee Haw. Minnie's actual name was Sarah Ophelia Colley Cannon.

Her cook book is chuck-full of good county cookin' recipes which includes a nice variety of breakfast dishes.

This is a unique strawberries and cream omelet. As Minnie Pearl says in the says in the preface to her cookbook, "Think of me when you prepare them... and have fun. Imagine I am there with you saying, 'Howdeeee! I'm jest so proud to be here!'"

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 2492. Submitted 1/28/2009.

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