If you’re looking for a different dish for brunch, you can’t do better than this Soufflé Omelet with Strawberries. The French tend to serve these kinds of omelets for dessert, but they make a perfect late breakfast or lunch.
Place a rack in the upper third of the oven. Preheat to 450°.
Wash and hull the strawberries. Leave 6 perfect berries whole, and dry them on paper towels. Slice the remainder of the strawberries, drain, and set aside. Sweeten them with sugar only as necessary.
Melt currant jelly in a small saucepan. Turn off the heat, and roll the whole strawberries in the jelly until they are complete glazed.
Glaze the strawberries.
Remove the strawberries from the pan and set aside.
Separate the eggs. Beat the yolks with the sugar and 1⁄4 teaspoon of the salt until very thick and lemon colored.
Beat the egg yolks.
Add 1 1⁄2 teaspoons of water, plus the remaining 1⁄4 teaspoon of salt to the egg whites. Whip the egg whites until very stiff.
Beat the egg whites.
Mix 1⁄3 of the whites into the egg yolks to lighten the eggs, then carefully fold in the remaining whites, being careful not to deflate the mixture.
Fold the whites into the yolks.
Melt 2 tablespoons of butter in a heavy ovenproof pan that can also be set over a flame or a cast-iron skillet ( I like to use my Le Creuset oval casserole). Be sure to coat the sides and bottom. Pour in the egg mixture, spreading evenly, and cook over very low heat until well puffed up and lightly browned on the bottom.
Cook the omelet on the stove top.
Place the omelet in the oven for a few minutes, to cook the top until it is golden. Check frequently to be sure it is not burning.
Remove the soufflé omelet from the oven and quickly sift on confectioners’ sugar. The French like to fold the omelet in half with the sliced strawberries in the middle. I find the folding very difficult to achieve, and prefer just leaving it puffed as is. Decorate with the whole glazed strawberries on the sides and the drained sliced strawberries on top.
Soufflé Omelet with Strawberries.
Serves two.
