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    Home » Recipes » Breakfast & Brunch

    Strawberry Soufflé Omelet with Caramelized Almonds

    June 19, 2015 • Updated: May 3, 2022 • 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 omelet to create a spectacular dish, worthy of any breakfast or brunch.

    Strawberry covered omelet in cast iron skillet.
    Jump to:
    • Expert Tips
    • Related Recipes
    • Strawberry Soufflé Omelet with Caramelized Almonds

    A cross between an omelet 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.

    Expert Tips

    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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    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.

    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
    Cook Time:25 minutes
    Total Time:40 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!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

    Reader Interactions

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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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