Strawberry Soufflé Omelet
Prep time
Cook time
Total time
Serves 4-6 Make sure and use organic strawberries when possible as the conventional ones are toxic nuggets loaded with more chemicals than a nuclear waste dump. (Well, maybe I’m exaggerating but you get the point)
Recipe type: eggs!
Serves: 4-6 servings
  • 6 eggs farm fresh, separated
  • 2 TBLS of organic coconut sugar
  • ¼ tsp of salt
  • Few cranks of black pepper
  • 1 tsp of vanilla
  • ½ tsp of almond extract
  • 2 TBLS of unsalted butter or coconut oil
  • 1 pound or 3 cups sliced organic strawberries
  • ½ tsp of almond extract sprinkled over the berries and tossed in
  • Sliced toasted almonds for garnish (and I used a wee bit of organic powdered sugar of the garnish. Couldn't help myself. Bad me)
  1. Preheat your oven to 400 degrees and separate the eggs. (The best way to do that is to crack the egg and put it into your other hand, then barely separate the fingers and jiggle the egg whites through the cracks) Beat your eggs whites with an electric mixer on a medium speed until frothy then add the sugar and bump up the speed to medium high and beat until soft peaks start to form. Don’t overbeat the eggs or the Easter bunny won’t come. Pour out the eggs into another bowl for later.
  2. In the same bowl, no need to wash it, beat the egg yolks with the salt, pepper and extracts on medium speed for about 3 minutes or until it is rich and very thick. Carefully stir half of the egg white mixture into the yolks till almost blended then pour the yolk/white mix into the remaining egg whites and gently fold with a rubber spatula until all folded in.
  3. Now for the show! Melt the butter/oil in a large non-stick skillet (I used a stainless skillet and it worked great with all the butter/oil) over medium heat, swirl the butter/oil to coat the bottom of the pan. Pour the egg mixture gently into the skillet and smooth the top. Cook for one minute there (resist the urge to stir!) then place the skillet (hopefully it is oven proof) into the preheated oven.
  4. Bake for 10 minutes or until golden puffy brown. Make sure the center is set by touching in and if it springs back, it is done. Run a spatula around the sides and under the omelet and slide onto a large platter. Top with the sliced strawberries and sprinkle with the powdered sugar and almonds. Cut into wedges and serve with delight.
Recipe by The Cave Woman Cafe at