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No-Fault Omelet

May 21, 1997|BEV BENNETT | SPECIAL TO THE TIMES; Bennett is the author of "Dinner for Two" (Barron's, 1994)

I love omelets; they are easy to make, yet impressive on a plate. Some cooks believe it's a tricky dish, but as long as the skillet is heated with enough fat so the eggs can slide, it's a no-fail entree.

Usually I'd serve scones with the omelet entree, but these scones are sweeter and richer than the standard recipe. It's better to serve them after the omelet for dessert. They're especially good with vanilla ice cream or strawberry sauce and even better with both.


1 cup (1-inch pieces) asparagus


4 eggs

2 tablespoons minced chervil, plus extra sprigs for garnish

Freshly ground white pepper

1 tablespoon butter

2 ounces shredded or finely chopped fontina cheese

Place asparagus pieces in small pan of boiling, salted water and cook until tender-crisp, about 5 minutes. Drain and set aside.

Beat eggs in bowl and stir in minced chervil. Season to taste with salt and pepper.

Melt butter in 10-inch nonstick skillet. Add egg mixture and cook over medium heat until almost set, about 7 minutes. Arrange asparagus over eggs. Sprinkle with cheese. Fold omelet over and cook until eggs are set and cheese is melted, 1 to 2 minutes.

Cut omelet in half and slide each half onto serving plate. Garnish each serving with chervil sprig. Serve immediately.

2 servings. Each serving:

329 calories; 562 mg sodium; 473 mg cholesterol; 25 grams fat; 5 grams carbohydrates; 22 grams protein; 0.77 gram fiber.



1 cup flour

1 1/2 teaspoons baking powder

2 tablespoons sugar

1/4 teaspoon salt

3 tablespoons butter

1 egg yolk

6 tablespoons half and half or milk, plus 1 tablespoon if needed

1 cup sliced strawberries

Strawberry jam

Vanilla ice cream


1 heaping cup sliced strawberries

1 to 2 tablespoons sugar (depending on sweetness of berries)

1 tablespoon Grand Marnier, optional


Combine flour, baking powder, sugar and salt in mixing bowl or food processor. Cut in butter by hand or by using on-off pulses of processor. When mixture is crumbly, stir in egg yolk and 6 tablespoons half and half to make firm but not crumbly dough.

Cut in strawberries but do not puree or dough will become tough and pulpy. Strawberries should make dough slightly sticky. If still firm, stir in additional 1 tablespoon half and half. Drop dough in 2 large mounds on greased baking sheet.

Bake at 425 degrees until nicely browned, about 20 minutes. Remove from oven. Cool on wire rack until warm. Serving options: Split scones and spread with strawberry jam. Or add 1 scoop vanilla ice cream to bottom half of scone, close and top with Strawberry Sauce.


Puree strawberries, 1 tablespoon sugar and Grand Marnier in food processor. Taste and add additional sugar if necessary. Makes about 1 cup.

2 servings. Each serving with 1/2 cup ice cream and 1/2 cup sauce:

670 calories; 875 mg sodium; 216 mg cholesterol; 29 grams fat; 92 grams carbohydrates; 12 grams protein; 0.96 gram fiber.

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