|Frozen whole strawberries||2 Cup (32 tbs)|
|Eggs||4 , separated|
|Lemon juice||1 Tablespoon|
|Butter||1 Tablespoon (or margarine)|
Sprinkle strawberries with sugar, let stand for 2 hours to thaw.
Beat egg whites until you can turn the bowl upside down and they don't fall out.
That's Grandmother's way of saying beat egg whites stiff.
Beat egg yolks with salt and lemon juice.
Fold this into stiffly beaten egg whites until no yellow streaks remain.
Melt butter in medium skillet that can go into oven.
Pour in egg mixture and tilt pan to coat sides.
Cook over low heat just 5 minutes.
When mixture is set on the bottom, bake at 350Â°F for 5 minutes more.
Lift omelet onto a heated plate and spoon strawberry mixture over it.
Cut in pie wedges to serve.