In this Fresh Strawberry Soufflé, juicy strawberries and caramelized almonds topped off a delicate, open-faced omelet to create a spectacular springtime dish, worthy of any breakfast or brunch.
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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.)
Strawberry Soufflé Omelet with Caramelized Almonds
A delicate, airy, opened-faced omelet topped with fresh strawberries and caramelized almonds.
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Servings: 6 servings
Calories: 284kcal
Ingredients
Maple-caramelized Almonds
- ½ tablespoon butter or coconut oil
- ½ cup sliced almonds
- 2 tablespoons pure maple syrup honey works equally well
Omelet
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.
- 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.
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.
Nutrition
Serving: 1serving | Calories: 284kcal | Carbohydrates: 19g | Protein: 11g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 211mg | Potassium: 341mg | Fiber: 4g | Sugar: 13g | Vitamin A: 425IU | Vitamin C: 44mg | Calcium: 101mg | Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Need more brunch ideas? Check out these delicious recipes:
- Pumpkin Spice Sourdough Scones
- Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)
- Mom's Sourdough Hotcakes (Sourdough Pancakes)
- Smoked Salmon Eggs Benedict: Elegantly Easy
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Marlynn [UrbanBlissLife] says
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
Are you off eggs now? Because if not, this is dairy-free if you use coconut oil instead of butter.
Danielle says
Wow! This is so creative. Any recipe with fresh strawberries is worth a try to me! Cheers 🙂
Pech says
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
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
That's what I'll do with those pretty duck eggs from the market.
Renée ♥ says
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
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
Thanks for your comment, Bonnie. I just wanted to make sure you read that right - it is "almonds," not onions. 🙂
Ali says
This seems like such a strange combo, but I'm intrigued enough to try it!
Renée ♥ says
It is delicious. I'm wondering what part of it is a strange combo for you?
Two Picky Pigs says
I love this idea! Gonna try this out tonight since I still have a ton of strawberries in the fridge. Thanks for sharing 🙂