STRAWBERRIES AND SOUR CREAM OMELET

SERVES 1 or 2

The first time I made this for my mother, she was thrilled. She loves the Heavy Omelet but always topped it with ketchup or apple butter. Since the omelet has a texture similar to a crepe, I decided it would work well with a stuffing and rolled. It's easier to handle than crepes and more forgiving than a traditional omelet. Serve for breakfast or as a dessert.

INGREDIENTS

Fresh strawberries, hulled and sliced (about 1 cup)

1 teaspoon sugar (or to taste, depending on sweetness of strawberries)

One recipe Heavy Omelet

Sour cream (can use reduced fat)

Confectioner's sugar for garnish

2 whole strawberries for garnish

Place the sliced strawberries in a small bowl. Sprinkle with the sugar. Let set for about 30 minutes or until the sugar has dissolved and has made some juices. Make omelet according to recipe. When done, spoon some sour cream and strawberries down the center; roll up the omelet. (If preferred, the cream and berries can be spooned onto one-half of the omelet and then folded.) If serving 2, cut in half and place on serving plates. Dust lightly with confectioner's sugar. Top with a dollop of sour cream. Place a whole strawberry on top. Serve immediately.

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