1 cup of strawberries, washed and hulled, finely chopped
2 egg yolks
2 tablespoons of sugar
2 egg whites
1 tablespoon of water
1 pinch of salt
2 tablespoons of butter or margarine
orange liqueur (optional) Curaçao, Cointreau or Grand Marnier
confectioner's sugar to dust
1 cup of strawberries, washed and hulled, finely chopped
2 egg yolks
2 tablespoons of sugar
2 egg whites
1 tablespoon of water
1 pinch of salt
2 tablespoons of butter or margarine
orange liqueur (optional) Curaçao, Cointreau or Grand Marnier
confectioner's sugar to dust
Beat the yolks with the sugar until well combined and pale yellow
Beat the whites with water and salt until stiff peaks form
Fold the stiff peaks into the yolks, mixing carefully
Divide the mixture into two equal parts
In a 26 cm diameter non-stick skillet, melt 1 tablespoon of butter, spreading it evenly across the bottom and sides
Add half the egg mixture
Reduce heat and cook until the omelette is golden brown underneath and puffed up
Sprinkle half the chopped strawberries over one half of the omelette, add a splash of liqueur if desired, and fold the other half over
Slide onto a serving plate and dust with confectioner's sugar
Make another omelette with the remaining egg mixture and strawberries
If desired, create a pattern on top using a hot iron or spatula
Serves 4
