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. 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.
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: 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.