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
- 1½ 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
- 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.