Ingredients:
1/2 cup strawberries
1/2 teaspoon watkins vanilla extract
2 medium eggs
1 pinch salt
Directions:
Hull the strawberries and cut them in half into small bowl.
Sprinkle them with half the vanilla.
Beat eggs until blended; add salt and remaining vanilla.
Pour into preheated 6-inch nonstick skillet.
As mixture sets, lift up the edges so uncooked portions flow to the bottom edges.
When eggs are set, place berries on one half of the omelet and with a spatula fold the other half over the fruit.
Roll out of pan onto a warmed plate.
Divide evenly and serve immediately.
Servings: 2
Time preparation: 10 min.
Time total: 15 min.