Strawberry Souffle Omelet with Maple-Caramelized Almonds
5 from 1 vote

Strawberry Soufflé Omelet with Caramelized Almonds {Recipe}

A delicate, airy, opened-faced omelet topped with fresh strawberries and caramelized almonds.
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Course: Breakfast, Brunch
Author: Renée B. ♥ The Good Hearted Woman


Maple-caramelized Almonds

  • 1/2 tablespoon butter or coconut oil
  • 1/2 cup sliced almonds
  • 2 tablespoons pure maple syrup honey works equally well


  • 6 eggs separated
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons butter or coconut oil


  • Powdered sugar
  • 1 pound fresh strawberries slices (about 3 cups)


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.


  • 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.


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.
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