Description Edit

Makes 1 serving.

Ingredients Edit

Directions Edit

  1. Toss sliced strawberries with preserves and sugar to coat; set aside.
  2. Heat an 8-inch omelet pan over medium high heat.
  3. Add butter or margarine, heating until bubbly.
  4. 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.
  5. Spoon strawberry mixture over half of the eggs.
  6. Cook until eggs fluff.
  7. Remove from pan; sprinkle with vermouth.
  8. Fold in half to enclose filling; slide onto serving plate.
  9. Top with sour cream and whole strawberry.

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