Blueberry Omelet Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
• Pour blueberries into prepared baking dish.
• Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
• Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• To make the crust: Cream shortening, sugar, one egg, milk and almond extract in a large bowl. Mix in flour and baking powder, stirring constantly. Spread crust evenly in baking pan. Top with blueberries.
• To make the topping: In a medium bowl, beat two eggs, and cream cheese until smooth. Stir in powdered sugar and almond extract. Spread over blueberries.
• Bake 55 to 60 minutes, or until firm to the touch. Cool in pan before cutting.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut.
• Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.

Steps:

• Beat egg with milk and cinnamon. Heat oil in a 20cm non-stick frying pan and pour in the egg mixture, swirling to evenly cover the base. Cook for a few mins until set and golden underneath. There's no need to flip it over.
• Place on a plate, spread over cheese, then scatter with berries. Roll up and serve.

Steps:

• Mix eggs, water, salt, and pepper with fork.
• Heat butter in 8-inch omelet pan or frying pan over medium-high heat until just hot enough to sizzle a drop of water.
• Pour in egg mixture.
• Mixture should set at edges at once.
• With pancake turner, turn over, carefully push cooked portions at edges toward center so uncooked portions flow to bottom.
• Tilt pan as necessary so uncooked eggs can flow.
• Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely.
• While top is still moist and creamy-looking, fill with warm blueberries.
• With pancake turner, fold in half or roll, turning out onto plate with a quick flip of the wrist.

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.

Steps:

• In a medium bowl, whisk together the egg whites until they are foamy. Season with salt and pepper, to taste, and whisk again to blend.
• Heat a small nonstick skillet over medium-high heat and add the oil. When the oil is warm, pour in the egg whites. As the eggs set, lift the edges with a heat proof spatula and let the uncooked egg run to the bottom of the pan. When the omelet is cooked through, top with the blueberries. Slide the omelet onto a plate, top with the creme fraiche, and garnish with dill.

Steps:

• Combine blueberries, sweetener, lemon juice, and 1 cup water together in a blender; blend until smooth. Pour into a pitcher. Add remaining water and stir.

Steps:

• Heat the pan with cooking spray.
• Beat eggs, garlic salt and chicken broth together and pour in hot pan.
• Sprinkle cheese on top.
• Make sure both sides of omelet are cooked.
• Serve. Add more cheese if desired.