Souffle Omelet With Balsamic Strawberries

Publish date:
Updated on

Gorgeous red, ripe strawberries used to be a special summer treat, but they’re now available year-round from my home state of California. They’re a healthy indulgence—naturally sweet, yet low in sugar and calories.


Our end-of-the-week recipe showcases ingredients that should be readily available at your local natural and organic food store. Enjoy!

Soufflé Omelet With Balsamic Strawberries

Makes 2 servings

  • 1½ cups (about 8 ounces) fresh California strawberries, stemmed and quartered
  • 1 tablespoon chopped fresh mint, optional
  • 1 tablespoon aged balsamic vinegar
  • 2 teaspoons granulated sugar, divided
  • 2 large eggs, separated
  • 1/4 teaspoon vanilla
  • 2 teaspoons butter
  • Confectioners’ sugar, as needed

In bowl, combine strawberries, mint, vinegar and 1½ teaspoons of granulated sugar; set aside.

In small bowl, whisk egg yolks with vanilla and remaining granulated sugar 1 minute or until slightly thickened. Beat egg whites with electric mixer in separate bowl until they form soft peaks. With rubber spatula, fold yolks into whites until no streaks remain.

Melt butter in 10-inch nonstick skillet over medium heat. (To make 2 individual omelets, use a 6-inch nonstick skillet.) When butter sizzles, 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; fold omelet in half over filling with spatula. Slide omelet onto plate; dust with confectioners’ sugar.

Recipe and photo courtesy of the California Strawberry Commission

Related Stories