Soufflé Omelet & Strawberry

This Soufflé Omelet with Balsamic Strawberries is a great breakfast! Garnished with mint and powdered sugar, this dish tastes as good as it looks!

 

Soufflé Omelet With Balsamic Strawberries
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1½ cups (about 8 ounces) fresh California strawberries, stemmed and quartered
  • 1 tbls chopped fresh mint
  • 1 tbls aged balsamic vinegar
  • 2 tsp granulated sugar, divided
  • 2 large eggs, separated
  • ¼ tsp vanilla
  • 2 tsp butter
  • Confectioners’ sugar, as needed
Instructions
  1. In bowl, combine strawberries, mint, vinegar and 1½ teaspoons of the granulated sugar; set aside.
  2. In small bowl, whisk egg yolks with vanilla and remaining ½ teaspoon granulated sugar for 1 minute or until slightly thickened.
  3. In bowl of electric mixer, beat egg whites until they form soft peaks.
  4. With rubber spatula, fold yolks into whites until no streaks remain.
  5. In 10-inch nonstick skillet over medium heat, melt butter. (To make 2 individual omelets, use 6-inch nonstick skillet.)
  6. When butter is sizzling, add egg mixture, spreading it into an even layer with spatula.
  7. Cover pan; reduce heat to low. Cook omelet 3 to 4 minutes or until golden brown on bottom and barely set on top.
  8. Spoon strawberries down center of omelet; with spatula, fold omelet in half over filling. Slide omelet onto plate; dust with confectioners’ sugar.