Fresh strawberries and caramelized almonds combine with a delicate, open-faced omelet to create a spectacular springtime presentation.
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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.
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