1 c. strawberries
2 eggs, separated
1/4 tsp. salt
1/4 c. currant jelly, melted
6 whole strawberries
1 tsp. water
2 tbsp. butter
2 tbsp. powdered sugar
2 tbsp. sugar

Carefully stem, wash and coarsely chop enough strawberries to make 1 cup and drain them. Reserve 6 whole strawberries for garnish. Beat 2 egg yolks with 2 tablespoons sugar until thick and lemon colored. Beat 2 egg whites with 1 teaspoon water and 1/4 teaspoon salt until stiff. Fold into yolks. In hot omelet pan, melt butter to coat bottom and sides. Pour in beaten eggs. Lower heat and cook omelet until golden brown on bottom and well puffed up. Spread strawberries over half the omelet. Fold the omelet in half and turn out on a warm platter. Sprinkle with confectioner's sugar and garnish with reserved whole strawberries dipped in melted currant jelly. Yields 2 servings.