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Alice's fruit omelet

We’re working with Haley Fox and Lauren Fox of New York City’s Alice’s Tea Cup to bring you tea party fixings straight out of wonderland.

Who says fruit and eggs don’t mix? Not us! This breakfast offering came out of our love of omelets and our desire for something, anything, that would give us a break from the standard omelet ingredients. We’re huge fans of sweet and savory all in one bite, and this number certainly does the trick, with a tart kick thrown in as a bonus! A light and healthy omelet filled with fresh mixed berries—it’s as simple (yet complex) as that.


2 eggs
1 pinch kosher salt
1 tablespoon unsalted butter
1 cup mixed berries (strawberries, blueberries, raspberries, and/or blackberries)


1. Whisk the eggs and salt together in a small mixing bowl.

2. Melt the butter in a nonstick frying pan over medium heat until it sizzles. Pour the egg mixture into the pan and swirl it around to cover the bottom of the pan. As the omelet cooks, lift the cooked edges frequently with a spatula to let the excess egg mixture fill in under the cooked part. Continue until all the egg mixture is cooked. Carefully flip the omelet and cook for 30 seconds more.

3. Slide the omelet onto a plate and arrange the berries down the center. Fold both sides in to wrap the berries in the omelet, and turn the omelet over, so that the fold is on the bottom. Serve immediately.

Makes 1 serving
The ladies of Alice's Tea Cup have just come out with a brand new book filled with the eatery's famous recipes. Snag the book here. 



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