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STRAWBERRY SOUFFLE OMLETTE

This lighter-than-air omelet is a stunning dish that’s sure to impress your brunch guests. We like to serve it in the spring when the Hill Country strawberries are ripe. It’s always a fun family outing to load up early in the morning and drive to a favorite “pick-your-own” farm and spread out, picking boxes of strawberries before the sun gets too hot!

Ingredients

Makes 1 omelet.

¾ cup thinly sliced strawberries
1 tablespoon powdered sugar
3 eggs, separated, room temperature
2 teaspoons granulated sugar
3 tablespoons lukewarm water
¼ teaspoon sea salt or kosher salt
2 tablespoons unsalted butter
¼ cup Fredericksburg Farms Old Fashioned Strawberry Preserves, microwaved just to melt them

Instructions

Position oven rack 4 inches below heat source and preheat broiler. In a small bowl, toss sliced strawberries with powdered sugar to coat well; set aside. In a large bowl, whisk egg yolks with granulated sugar, lukewarm water, and salt until frothy. Set aside. In bowl of electric mixer, beat egg whites at medium speed until they hold medium-stiff peaks, about 3 minutes. Gently but thoroughly, fold whites into egg mixture. Melt butter in a heavy-bottomed 10-inch non-stick skillet with a heatproof handle. When butter begins to bubble and sizzle, pour egg mixture into pan and smooth it out with a spatula. Cook until edges of omelet are dry, about 2 minutes; run a thin spatula around edges of pan to prevent sticking. Bottom of omelet should be golden brown. Place pan under preheated broiler for 30 to 45 seconds to firm up the surface of the omelet. Then spoon strawberries down center of omelet. Using a thin, flexible spatula, fold omelet in half over filling, pressing edges together. Slide onto a serving plate and drizzle the melted Old Fashioned Strawberry Preserves across the top. Serve hot.