In bowl, combine strawberries, mint, vinegar, and 1 1/2 teaspoon granulated sugar. Set aside. In small bowl, whisk egg yolks with vanilla and remaining 1/2 teaspoon sugar for 1 minute, or until slightly thickened. In bowl of electric mixer, beat egg whites until they form soft peaks. With rubber spatula, fold yolks into whites until no streaks remain. In 10” non-stick skillet over medium heat, melt butter. ( To make 2 individual omelets, use 6” non-stick skillet.) When butter is sizzling, add egg mixture, spreading it into an even layer with spatula. Cover pan; reduce heat to low. Cook omelet 3-4 minutes or until golden brown on bottom and barely set on top. Spoon strawberries down center of omelet; with spatula, fold omelet in half over filling. Slide omelet onto plate; dust with confectioners’ sugar.

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