In bowl, combine strawberries, mint, vinegar and 1 1/2 teaspoons of the granulated sugar; set aside.

In small bowl, whisk egg yolks with vanilla and remaining 1/2 teaspoon granulated 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-inch nonstick skillet over medium heat, melt butter. (To make 2 individual omelets, use 6-inch nonstick 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 to 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.