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    Home » Recipes » Breakfast & Brunch

    Strawberry Soufflé Omelet with Caramelized Almonds

    June 19, 2015 • Updated: April 15, 2023 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Strawberry Souffle Omelet with Maple-Caramelized Almonds from "Chicken and Egg" by Janice Cole | The Good Hearted Woman

    Fresh, juicy strawberries and caramelized almonds topped off this delicate, open-faced Strawberry Soufflé Omelet to create a spectacular breakfast or brunch entrée.

    Strawberry covered omelet in cast iron skillet.
    Jump to:
    • Equipment
    • More Breakfast & Brunch Recipes
    • Strawberry Soufflé Omelet with Caramelized Almonds

    A cross between an omelet, and frittata, and a soufflé, this beautiful, brunch-worthy egg dish is far easier to make than its name suggests. 

    Overhead of strawberry covered omelet in cast iron skillet.

    This recipe was adapted from one of my favorites from Janice Cole's cookbook, Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes. Check out my cookbook review and interview with Janice for more.

    Equipment

    A 10-inch Cast Iron Chef's Skillet, with its gently sloping sides, makes a perfect baking pan for this oven omelet.

    Single slice of strawberry covered omelet on a white plate. Cast iron skillet with remaining omelet in the background.

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    Do you love omelets and fritattas? Check out our list of 30+ delicious, easy-to-make frittata recipes; then grab your skillet and have some fun! 

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    Strawberry covered omelet in cast iron skillet.
    5 from 3 votes

    Strawberry Soufflé Omelet with Caramelized Almonds

    A delicate, airy, opened-faced omelet topped with fresh strawberries and caramelized almonds.
    Adapted from Chicken and Egg, by Janice Cole
    Print Pin Add to Shopping List Go to Shopping List
    Course: Breakfast, Brunch
    Cuisine: American
    Diet: Vegetarian
    Prep Time:15 minutes minutes
    Cook Time:25 minutes minutes
    Total Time:40 minutes minutes
    Servings: 6 servings
    Calories: 284kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 10-inch cast iron skillet
    • 1 Heavy Baking Sheet
    • Parchment Paper
    • 1 Electric Mixer hand-held or stand

    Ingredients

    US Customary - Metric
    Maple-caramelized Almonds
    • ½ tablespoon butter or coconut oil
    • ½ cup sliced almonds
    • 2 tablespoons pure maple syrup honey works equally well
    Omelet
    • 6 large eggs separated
    • 2 tablespoons sugar
    • ¼ teaspoon salt
    • ⅛ teaspoon freshly ground pepper
    • 2 tablespoons butter or coconut oil
    Topping
    • powdered sugar
    • 1 pound fresh strawberries slices (about 3 cups)

    Instructions

    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.

    Make Omelet

    • Preheat oven to 400°F | 205°C. 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 over-beat. 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.
    We use our 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.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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    1. Two Picky Pigs says

      July 06, 2015 at 12:29 pm

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

      Reply
    2. Ali says

      June 19, 2015 at 6:51 pm

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

      Reply
      • Renée ♥ says

        June 19, 2015 at 7:07 pm

        It is delicious. I'm wondering what part of it is a strange combo for you?

        Reply
    3. Bonnie says

      June 19, 2015 at 3:18 pm

      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!

      Reply
      • Renée ♥ says

        June 19, 2015 at 3:26 pm

        Thanks for your comment, Bonnie. I just wanted to make sure you read that right - it is "almonds," not onions. 🙂

        Reply
    4. Bill Volckening says

      June 19, 2015 at 11:22 am

      5 stars
      That's what I'll do with those pretty duck eggs from the market.

      Reply
      • Renée ♥ says

        June 19, 2015 at 11:27 am

        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!)

        Reply
    5. Pech says

      June 19, 2015 at 9:40 am

      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!

      Reply
      • Renée ♥ says

        June 19, 2015 at 9:46 am

        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.

        Reply
    6. Danielle says

      June 19, 2015 at 8:22 am

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

      Reply
    7. Marlynn [UrbanBlissLife] says

      June 19, 2015 at 7:24 am

      5 stars
      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!

      Reply
      • Renée ♥ says

        June 19, 2015 at 8:05 am

        Are you off eggs now? Because if not, this is dairy-free if you use coconut oil instead of butter.

        Reply

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