Fresh, juicy strawberries and caramelized almonds topped off this delicate, open-faced Strawberry Soufflé Omelet to create a spectacular breakfast or brunch entrée.
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.
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.
A 10-inch Cast Iron Chef's Skillet, with its gently sloping sides, makes a perfect baking pan for this oven omelet.
More Breakfast & Brunch Recipes
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!
Strawberry Soufflé Omelet with Caramelized Almonds
- 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.
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.
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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 🙂
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?
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. 🙂
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!)
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.
Wow! This is so creative. Any recipe with fresh strawberries is worth a try to me! Cheers 🙂
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.