Blueberry Omelette

• 2 eggs
• 2 tbs. water
• ¼ tsp. salt
• Dash pepper
• ½ to 1 tbsp butter
• ½ cup fresh Kustermans’  blueberries or blueberry sauce (see website for recipe)

Mix eggs, water, salt and pepper with fork

Heat butter in 8 inch omelette pan or fry pan over medium high heat until just hot enough to sizzle a drop of water

Pour in egg mixture (mixture should set at edges at once)

With pancake turner, carefully push cooked portions at edges toward center so uncooked portions flow to bottom.

Tilt pan as necessary so uncooked eggs can flow. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. While top is still moist and creamy looking, fill with warm blueberries.

With pancake turner, fold in half or roll, turning out onto plate with a quick flip of the wrist.

Yield: 1 serving