Grandma's Strawberry Omelet Souffle
January 25, 2021
"A terrific omelet souffle to serve for breakfast or as a light dessert, encasing succulent sweet strawberries or other berries of choice. Hubert Keller's grandmother would make this souffle as a bribe when she needed Hubert and his brother to be still and behaved when they were young children living in France. NOTE: It is essential to use an ovenproof non-stick skillet for this recipe."
- Serving Size: 1 (187.9 g)
- Calories 276.7
- Total Fat - 11.2 g
- Saturated Fat - 4.5 g
- Cholesterol - 320.1 mg
- Sodium - 121.9 mg
- Total Carbohydrate - 32.6 g
- Dietary Fiber - 2 g
- Sugars - 28.4 g
- Protein - 11.3 g
- Calcium - 60.3 mg
- Iron - 1.9 mg
- Vitamin C - 8.2 mg
- Thiamin - 0.1 mg
Preheat the oven to 375-degrees F.
In a large mixing bowl, toss the berries with 1 tablespoon of the sugar and 1 tablespoon of the kirsch (or another choice of liqueur). Set aside.
Note: once you start the omelet, it is important to not get distracted. If you add the sugar to the yolks and walk away, you will burn them and they won't beat properly.
In a large mixing bowl, beat the egg yolks, the remaining 5 tablespoons sugar, the remaining 1 tablespoon kirsch, and the orange zest with an electric mixer until very thick and pale yellow and the mixture forms a ribbon when the beaters are lifted above the surface. Set the mixture aside.
With clean beater blades, in a clean bowl, beat the whites until soft peaks form. Start the speed on low and gradually increase the speed to high. Try not to overbeat or the whites will be difficult to fold into the yolks.
With a large rubber spatula, stir about a quarter of the whites into the yolks to lighten the mixture. Fold in another quarter, and then the remaining whites just until incorporated.
Heat the butter in a very large (at least 14-inches), ovenproof non-stick skillet over medium heat. When melted, swirl the pan to coat it then scrape in the omelet mixture. Even the surface with the spatula and let cook until it has browned around the edges and the center has puffed slightly, about 3 minutes. Place the pan in the oven and cook for another 3 minutes. To cook on top of the stove, cover the pan with a lid, and cook over low heat, being careful to not overcook the bottom.
Once the top has begun to set, with a slotted spoon, scatter half the berries just off center on top of the souffle. Return the pan to the oven (or re-cover and leave on low heat) for another 2 minutes to warm the berries.
To serve, give the pan a good shake to loosen the omelet so it slides easily. Hold a serving dish in one hand and grasp the skillet handle in the other. Slide the omelet onto the dish, upending the skillet so the omelet folds in half, enclosing the berries. Spoon the remaining berries and their juices around the souffle, dust generously with powdered sugar, and then scatter the mint over and around the dessert omelet. Serve immediately.
NOTE: You can easily cut this recipe in half to serve 2; use a 12-inch skillet. When cooking for 4, if you do not have a skillet larger than 12-inches, you might want to use 2 skillets so the omelets cook through. When slightly smaller, they are also easier to handle.
Tips & Variations
- Ovenproof non-stick skillet