Soufflé Omelet with Balsamic Strawberries
Recipe courtesy of California Strawberry Commission.
1 1/2 cups (about 8 ounces) fresh California strawberries, stemmed and quartered
1 tablespoon chopped fresh mint
1 tablespoon aged balsamic vinegar
2 teaspoons granulated sugar - divided use
2 large eggs, separated
1/4 teaspoon vanilla extract
2 teaspoons butter
Powdered 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 extract 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 powdered sugar.
Makes 2 servings.
Nutritional Information Per Serving (1/2 of recipe): Calories: 200; Total Fat: 9g; Cholesterol: 222mg; Total Carbs: 23g; Fiber: 3g; Protein: 7g; Sodium: 77mg.
Recipe and photograph courtesy of California Strawberry Commission. Used with permission.