Fresh, juicy strawberries and caramelized almonds topped off this delicate, open-faced omelet to create a spectacular dish, worthy of any breakfast or brunch.
A cross between an omelet and a soufflé, this beautiful, brunch-worthy egg dish is far easier to make than its name suggests.
A 10-inch Cast Iron Chef's Skillet, with its gently sloping sides, makes a perfect baking pan for this oven omelet.
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 Soufflé Omelet with Caramelized Almonds
- 1 10-inch cast iron skillet
- 1 Electric Mixer hand-held or stand
- ½ tablespoon butter or coconut oil
- ½ cup sliced almonds
- 2 tablespoons pure maple syrup honey works equally well
- powdered sugar
- 1 pound fresh strawberries slices (about 3 cups)
- 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.
- 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.
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.
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