Soufflé Omelet with Balsamic Strawberries

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Mother’s Day is just around the corner. Why not whip up a sexy souffle omelet with balsamic strawberries and serve your wife a celebratory breakfast in bed.  To show how much you really appreciate everything she does for you and your children make this day extra special by setting up the breakfast tray with two glasses of champagne, two creamy chocolate truffles, and for that magical touch, add a love note and small vase of roses.  Happy Mother’s Day to all the mom’s out there.
souffle_omelet_with_balsamic_strawberries.jpgSoufflé Omelet with Balsamic Strawberries

Ingredients

  • 1½ 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
  • 2 large eggs, separated
  • ¼ teaspoon vanilla
  • 2 teaspoons butter
  • Confectioners’ sugar, as needed

Directions

  1. In bowl, combine strawberries, mint, vinegar and 1½ teaspoons of the granulated sugar; set aside.
  2. In small bowl, whisk egg yolks with vanilla and remaining ½ teaspoon granulated sugar for 1 minute or until slightly thickened.
  3. In bowl of electric mixer, beat egg whites until they form soft peaks. With rubber spatula, fold yolks into whites until no streaks remain.
  4. In 10-inch nonstick skillet over medium heat, melt butter. (To make 2 individual omelets, use 6-inch nonstick skillet.)
  5. 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.
  6. Spoon strawberries down center of omelet; with spatula, fold omelet in half over filling.
  7. Slide omelet onto plate; dust with confectioners’ sugar.

Recipe courtesy of California Strawberry Commission