Thour we don't have a strong Easter tradition in this household, we do attempt to do something a bit special on Easter Sunday. This is a special food item that would work well for a brunch and fight depression at the same time. Eggs are a great source of protein and the yolks are a great source of Omega 3 fatty acids (Omega 3 eggs), particularly if the eggs come from hens eating bugs and weeds or on a diet of flax or fish meal.
Mom writes:
Back in my days as a waitress, I remember trying the jelly omelet heralded on the menu. It was a simple omelet filled with strawberry jam and sprinkled with powdered sugar-an alternative to French toast.
Here is my healthier version, crafted to be part of a brunch buffet or a simple dessert. They look more like crepes than omelets.
Plan two eggs person. Whip them up with 1 tablespoon of water for every 2 eggs. Add a pinch of salt.
1. Heat a non-sticking crepe pan over a medium-low heat. Don't try to rush this with high heat: you'll burn the eggs. Ugh!
2. Melt a teaspoon of coconut oil or butter and run it around the pan.
3. Pour in the whipped 2-egg portion. The egg mixture should be a thin layer in the bottom of the pan.
4. Loosen the edges as the egg cooks. Don't let the egg over-cook. Browned eggs are not tasty!
5. When the egg mix has cooked through enough to be lifted, lift it and flip it over for another 1 to 1 ½ minutes.
6. Your egg will resemble a crepe.
7. Turn it out onto a warm serving plate.
8. Place some fresh sweetened fruit down one side of the circle and roll it up like a crepe.
9. Treat the top to a dollop of sweetened whipped cream and a piece or two of fresh fruit. Serve immediately.
10. The key to flavor here is FRESH fruit. Try berries. That's my favorite. Peaches and nectarines also work well. For Easter brunch without seasonal fresh fruit, a good jam may be in order.
11. You might sprinkle some crushed almonds or walnuts over the top for extra nutrients and texture.
