Saskatoon Berry Omelet
- By The Berry Barn
- •
- 17 Aug, 2018
- •
- 2 large eggs
- 2 Tbsp water
- ¼ tsp. Salt
- 1 dash pepper
- ½ Tbsp butter or margarine
- ½ cup Saskatoons
Mix eggs, water, salt and pepper with a fork
Heat butter in 8” omelet pan or fry pan over medium heat until just hot enough to sizzle a drop of water
Pour in egg mixture, with pancake turner turned over, carefully push cooked portions at edges toward centre, so cooked 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 saskatoons
With pancake turner, fold in half or roll, turning out onto plate with a quick flip of the wrist
As concern over coronavirus grows, we want to let you know that we are taking extra measures to keep our customers safe.
New sanitization procedures we’ve introduced:
Sanitizing all tables and chairs after every use
Sanitizing utensils, menus, salt shakers etc.
Sanitizing bathrooms multiple times a day
Sanitizing debit / credit card machines after every use
Sanitizing all door handles multiple times a day
Keeping waffle / pancakes toppings in the back (servers will put on requested toppings from the kitchen)
Public health experts say it's safe to dine out as long as you take appropriate precautions, such as frequently cleaning your hands with soap or hand sanitizer and keeping your distance from other people.
If you feel ill, please stay home 🙏
*We are still open daily 11 am - 4 pm.
*We do have take out options and frozen perogies, cabbage rolls and sausage for sale.
2021 Update:
OPEN:
Saturday-Monday
October 9th-11th from 11am-7pm
Friday, October 15th from 4pm-7pm
Saturday & Sunday, October 16th-17th from 11am-7pm
Friday, October 22nd from 4pm-7pm
Saturday & Sunday, October 23rd-24th from 11am-7pm
Friday, October 29th from 4pm-7pm
Saturday, October 30th from 11am-7pm
Halloween - Sunday, October 31st from 11am-8pm
Admission: $5 per person
Get 50% OFF with the same day receipt from our restaurant!
Haunted House is set up in the heated greenhouse so we ask that everyone over 12 years old has proof of double vaccination
by at least 14 days and provides ID to match.
Masks are also required.
Thank you for your understanding!
Disclaimer:
Please note that it is a Haunted House, so there will be lights and live actors trying to scare you.
It may not be suitable for small children or highly sensitive people. Parents need to use own discretion.
*CASH ONLY
There are so many things to love about fall… Beautiful coloured leaves, fresh apples, cozy sweaters, Thanksgiving and Halloween, to name a few.
But there is one thing in particular about autumn that we look forward to every year. And that’s pumpkin season!
With so many pumpkin dessert recipes, there’s no need to limit yourself to pie or pumpkin spice lattes. Surprise everyone with this shockingly impressive pumpkin mousse recipe.
It’s always difficult to transition from summer to fall but we still have a lot of fun activities for you and your family!
Not everyone knows that Saskatoon Berries are closely related to the apple family. They’re high in fibre, protein and antioxidants and are considered a better source of calcium than red meats!
They’re Canada’s Superfruit and it doesn’t really matter if you eat them straight from the bush or in your favourite pie.
Picking Saskatoon Berries may take a lot of time, so here’s a super easy recipe for a sweet and delicious no bake cheesecake!
Ingredients:
- Saskatoon berries (3 cups),
- 1/4 cup sugar,
- 2 tbsp lemon juice,
- 2 cups whipping cream,
- 16 oz cream cheese (2 bricks),
- 1/4 cup lemon juice,
- 1/2 cup sugar,
- 30 crushed graham crackers,
- 1/2 cup melted butter,
- 1 tbsp sugar
Instructions:
- Whip your whipping cream and set aside.
- In a bowl, whip the cream cheese with lemon juice and 1/4 sugar. Combine with the whipping cream.
- In a separate bowl, add three cups of saskatoon berries, 1/2 cup of sugar, and 2 tbsp lemon juice and blend. Mix cream cheese and saskatoon berry mixture together.
- Crush 30 graham crackers and mix with 1/2 cup butter and 1 tbsp sugar. Press into the bottom of a cheesecake pan.
Spread the cheesecake mixture and chill in the refrigerator for about 4 hours. Enjoy!!!
