A very close friend from Canada *wink* challenged me to recreate a dish, one he remembers fondly from a (now closed) diner called Dusty's in Montreal. Not many meals leave such a lasting impression; so with a few reservations about this oddball combination of eggs and fruit, I took on the challenge. I'm delighted to report the end result to be absolutely delicious and indeed unforgettable.
It's a light meal that's easy and quick to prepare using fresh and healthy ingredients. What's more, it never fails to surprise and delight even the most classically trained chef. Give it a try and spread the word!
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OMELETTE WITH STRAWBERRIES AND BANANA
INGREDIENTS
• 4 to 6 strawberries, hulled and sliced
• 1 banana, peeled and sliced
• 1 tablespoon sugar
• 1½ tablespoons white wine vinegar or lemon juice
• 1½ tablespoon butter
• 3 large eggs
• 1 tablespoon water
• ¼ teaspoon kosher salt
• 3 tablespoons fresh mint, finely chopped
• a dollop of dairy or plant-based whipped cream, optional
INSTRUCTIONS
• For the fruit filling: Toss the strawberry and banana slices with the sugar, salt, and white wine vinegar or lemon juice.
• For the omelette: Whisk together the eggs, water, and salt. Stir in the mint.
• Melt the butter in a medium-sized nonstick pan set on medium heat. When the butter starts to froth, pour in the egg mixture and cook until almost set. Make a line of the fruit mixture in the centre of the omelette. Fold the sides over the fruit and serve with a dollop of whipped cream.