Fresh strawberries and caramelized almonds combine with a delicate, open-faced omelet to create a spectacular springtime presentation.

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This is one of my favorite recipes from Janice Cole’s cookbook, Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes. A cross between an omelet and a souffle, this brunch-friendly dish is far easier to make than its name suggests. (If you haven’t already, be sure to check out my cookbook review and interview with Janice.)

5 from 1 vote

Strawberry Soufflé Omelet with Caramelized Almonds {Recipe}

A delicate, airy, opened-faced omelet topped with fresh strawberries and caramelized almonds.

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Course: Breakfast, Brunch

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Maple-caramelized Almonds

1/2 tablespoon butter or coconut oil
1/2 cup sliced almonds
2 tablespoons pure maple syrup honey works equally well

Omelet

6 eggs separated
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons butter or coconut oil

Topping

Powdered sugar
1 pound fresh strawberries slices (about 3 cups)

Instructions

To caramelize almonds:

Line a cookie sheet with parchment paper.
Melt butter in a medium skillet over medium heat. (A non-stick skillet is helpful but not necessary for this step.)
Add the almonds and cook for about a minute - until they just barely begin turning golden.
Add the maple syrup (or honey) and cook, stirring constantly for about a minute - until he mixture thickens and the almonds are glazed.
Spread over parchment and break into bite-sized pieces.

Omelet:

Preheat oven to 400° F. In a large mixing bowl, beat egg whites with an electric mixer until frothy. Add sugar and continue to beat until soft peaks form. Do not overbeat. Transfer to another large bowl.
Add egg yolks to the same mixing bowl the egg whites were beaten in and sprinkle with salt and pepper. Beat at medium speed until pale yellow and very thick.
Mix half the prepared egg whites into the egg yolks.
Pour the egg yolk mixture over the remaining egg whites and gently fold in. Fold until completely blended.
Melt butter in a large ovenproof skillet over medium heat. Swirl the butter to coat bottom. Pour the egg mixture into the pan and gently smooth the top with a spatula. Cook for 1 minute (do not stir). Put the pan in preheated oven and bake 10 minutes or until golden brown, puffed, and set.
If necessary, run a knife around the side of the pan to release the omelet. Slide it onto a large platter if desired. (I skipped this step because I think the cast iron makes a nice presentation.)
Sprinkle with powdered sugar, and top with sliced strawberries and caramelized almonds.

Notes

NOTES:
The original recipe suggest using unsalted butter, but I prefer the slightly seasoned taste that salted butter lends to the edges.
I use my 10-inch cast-iron skillet for this dish and it turns out perfectly.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Chicken & Egg {Book Review} | The Good Hearted Woman

The 10-inch Cast Iron Chef’s Skillet that I used for this recipe is my personal favorite pan. It’s gently sloping sides make it perfect for almost everything.

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Comments

Marlynn [UrbanBlissLife] says
June 19 at

Oh my. If I were still eating omelets, I would absolutely make this dish. It is gorgeous, and I love the flavor combination! And, your photos make me realize that I need to get a 10-inch or 8-inch cast iron. I have an extra large cast iron skillet but it’s sometimes too big for the job. This looks perfect, Renée!

- Renée ♥ says
  June 19 at
  
  Are you off eggs now? Because if not, this is dairy-free if you use coconut oil instead of butter.
  
Danielle says
June 19 at

Wow! This is so creative. Any recipe with fresh strawberries is worth a try to me! Cheers 🙂

Pech says
June 19 at

Not only does the flavor combination sound eggscellent (Doh! couldn’t resist) but I like the idea of the differing textures – definitely going to try this out! And, special props to how you styled the photos, they look great!

- Renée ♥ says
  June 19 at
  
  Texture is an important element for me as well, Pech. The almonds give it a nice crunch. And thanks for the kind words about the pictures. I think I’m getting better, slowly.
  
Bill Volckening says
June 19 at

That’s what I’ll do with those pretty duck eggs from the market.

- Renée ♥ says
  June 19 at
  
  Bill, you are awesome! I’m not a fan of duck eggs – they are too rich for my tastes – but I’m sure they will work great in this. If you’re a farmer’s market fan, be sure to check my PDX Farmers’ Market guide. (Heads up just for you – I have a quilty-type post coming soon!)
  
Bonnie says
June 19 at

What a fun recipe! And I love the twist of the onions + strawberries. I’ve never tried making eggs this way buy am very intrigued. Thank you!

- Renée ♥ says
  June 19 at
  
  Thanks for your comment, Bonnie. I just wanted to make sure you read that right – it is “almonds,” not onions. 🙂
  
Ali says
June 19 at

This seems like such a strange combo, but I’m intrigued enough to try it!

- Renée ♥ says
  June 19 at
  
  It is delicious. I’m wondering what part of it is a strange combo for you?
  
Two Picky Pigs says
July 6 at

I love this idea! Gonna try this out tonight since I still have a ton of strawberries in the fridge. Thanks for sharing 🙂

Strawberry Soufflé Omelet with Caramelized Almonds