Fresh strawberries and caramelized almonds combine with a delicate, open-faced omelet to create a spectacular springtime presentation.
This post may contain affiliate links.
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 {Recipe}
Ingredients
Maple-caramelized Almonds
- 1/2 tablespoon butter or coconut oil
- 1/2 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
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.
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.
The 10-inch Cast Iron Chef’s Skillet that I used for this recipe is my personal favorite pan. It’s gently sloping sides make it perfect for almost everything.
Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. (Rest assured though, we will NEVER recommend anything we don’t believe in just to make a buck. We like to sleep at night.) Anywho, while clicking these links won’t cost you any extra money, they will help us keep this site up and running – and (relatively) ad-free!! Please check out our disclosure policy for more details. Thank you for your support!
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!
Are you off eggs now? Because if not, this is dairy-free if you use coconut oil instead of butter.
Wow! This is so creative. Any recipe with fresh strawberries is worth a try to me! Cheers 🙂
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!
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.
That’s what I’ll do with those pretty duck eggs from the market.
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!)
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!
Thanks for your comment, Bonnie. I just wanted to make sure you read that right – it is “almonds,” not onions. 🙂
This seems like such a strange combo, but I’m intrigued enough to try it!
It is delicious. I’m wondering what part of it is a strange combo for you?
I love this idea! Gonna try this out tonight since I still have a ton of strawberries in the fridge. Thanks for sharing 🙂