Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 1/2 ounces fresh California strawberries, washed, stemmed and sliced
- 1 tablespoon strawberry preserves
- 1 teaspoon brown sugar
- 1 tablespoon butter or margarine
- 3 eggs, lightly beaten
- 1/2 ounce sweet vermouth
- Sour cream
- Whole strawberry for garnish
- =
Directions
Toss sliced strawberries with preserves and sugar to coat; set aside. Heat an 8-inch omelet pan over medium high heat. Add butter or margarine, heating until bubbly. Pour in eggs; cook until set on the bottom but still moist, lifting edges gently with rubber spatula and rotating pan to let uncooked eggs run under. Spoon strawberry mixture over half of the eggs. Cook until eggs fluff. Remove from salamander; sprinkle with vermouth. Fold in half to enclose filling; slide onto serving plate. Top with sour cream and whole strawberry. Makes 1 serving.