In small bowl, mix Wild Blueberries with Wild Blueberry jam to bind. In a second bowl, beat the eggs with cream, sugar and flour. Place a 12-inch frying pan over medium heat and melt 1 tablespoon butter. Add half of the egg mixture and turn down heat in order to slowly cook the eggs. Flip over the omelet. Place the omelet on a plate, scatter half the Wild Blueberries on it and roll it up.
Prepare a second omelet from the remaining butter, egg cream, and Wild Blueberries. Cut the omelets into pieces and sprinkle with pistachio and powdered sugar. Garnish with mint leaves as desired. Preparation time: approximately 25 minutes. Serves 4.
Nutritional Information per Serving
410 calories, 18g fat, 170mg sodium, 53g carbohydrates, 1g fiber, 13g protein