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Soufflé Omelet with Balsamic Strawberries

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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 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Calories 174kcal

Ingredients

  • cups about 8 oz fresh California strawberries, stemmed and quartered
  • 1 Tbsp chopped fresh mint
  • 1 Tbsp aged balsamic vinegar
  • 2 tsp granulated sugar divided
  • 2 large eggs separated
  • 1/4 tsp vanilla extract
  • 2 tsp unsalted butter
  • Confectioners’ sugar as needed

Instructions

  • In bowl, combine strawberries, mint, vinegar and 1 1/2 teaspoons of the granulated sugar; set aside.
  • In small bowl, whisk egg yolks with vanilla and remaining 1/2 teaspoon granulated sugar for 1 minute or until slightly thickened.
  • In bowl of electric mixer, beat egg whites until they form soft peaks.
  • With rubber spatula, fold yolks into whites until no streaks remain.
  • In 10-inch nonstick skillet over medium heat, melt butter. (To make 2 individual omelets, use 6-inch nonstick skillet.)
  • When butter is sizzling, add egg mixture, spreading it into an even layer with spatula.
  • Cover pan; reduce heat to low. Cook omelet 3 to 4 minutes or until golden brown on bottom and barely set on top.
  • Spoon strawberries down center of omelet; with spatula, fold omelet in half over filling. Slide omelet onto plate; dust with confectioners’ sugar.
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