~ A Creamy 'n Sweet Strawberry Souffle Omelette ~
This isn't your grandmother's omelette recipe. It's Hubert Keller's grandmother's recipe. Well, it's my spin-off of a recipe this Master Chef of French cookery published in 2012. When I came across it, my immediate thought: "A combination of puffy eggs and sweet strawberries. Where has this been all my life?" Our ancestral American grandmothers have been serving strawberries and/or strawberry sauce with griddlecakes and flapjacks in America ever since they picked their first strawberries. Strawberries are native to North America and Europe, so they were most-likely thrilled to find them growing wild that first glorious American Spring. As a gal who prefers eggs to pancakes or waffles for breakfast, I fell in line with the entire concept.
To some, pairing strawberries with a savory omelette may come as surprise -- and make no mistake, this is a pure and simple omelette, it contains no flour. This caught me off-guard too, but, the obvious deliciousness of it put me in an "I've gotta try this now" mood. I did and I loved it. That said, I did make Chef Keller's recipe my own by adapting it to suit my needs and taste -- nothing drastic. I cut the quantities in half. Chef makes his in a 13" skillet and it serves four people. I make mine in an 10" skillet and it feeds two people. Both of us use a nonstick skillet. His omelette contains no cheese. Mine does. It does not make mine better (it's impossible to improve on perfection). I just like the creamy goodness of triple-creme Brie or Cambozola (a triple-cream, Brie-style, blue-veined cheese) co-mingling in the center with the tart strawberries!
3 total tablespoons sugar, 1 tablespoon for macerating strawberries and 2 tablespoons for beating into egg yolks
1 tablespoon Grand Marnier (a French, orange-flavored liqueur)
6-8 thin slices Triple-Creme Brie or Cambozola, at close to room temperature so it melts quickly (Note: I remove the rind as well. This choice is yours.)
3 large eggs, separated
1 teaspoon salted butter
Confectioners' sugar, for dusting finished omelette
1-2 strawberry fans, for garnish
crisply-fried bacon, sausage patties or ham slices, for accompaniment (optional)
Set aside, at room temperature for 15-20 minutes to allow the strawberries to macerate, giving them an occasional stir about every 5 minutes throughout the wait time.
~ Step 2. Because I love creamy triple-cream Brie in this omelette, for ease of slicing, I buy an 8-ounce, 4"-round wheel. It's small and easy to deal with, and, you end up using about half of it (4 ounces). Starting in the center and working your way out, slice into six long, thin pieces. Reserve the rest for another use. I also trim off the rind, but if you are a rind lover, skip it. After that, I cut each long strip in half, to form 12, shorter pieces (see photo below).
You've come this far without error. The rest of this recipe requires your undivided attention, so, preheat your oven to a moderate 340-345 degrees and pay close attention!
Note: Chef Keller uses a 375 degree oven. I had problems with my omelette almost-burning on the bottom & sides prior to it setting up, so, I lowered the temperature. My ovens are of professional quality & well-calibrated. I feel secure in pointing this out to you
~ Step 4. Using the same beater, whip the egg yolks and remaining 2 tablespoons of sugar together until yolks are pale yellow and ribbon like. This too will take about 1 1/2 minutes. Easy enough so far?
Note: Fold gently and quickly and be sure not to overfold. It is ok to have a few small lumpy spots.
~ Step 7. Place skillet on center rack of preheated oven until omelette is puffed up and just about set (it will look dry on the surface), about 5-7 minutes. Check in on it often after the first four minutes.
Note: This timing all depends upon your oven temperature, so check often and don't walk away.
~ Step 8. Remove from oven and return to stovetop over extremely low heat (or no heat). Arrange the cheese, close to the edges, over a little less than half of the omelette. Using a slotted spoon, place strawberries over top of cheese.
~ Step 9. There's no way for me to photograph this step. Taking the skillet in one hand, and using a long thin spatula for support underneath the filled side of the omelette, glide/slide it onto a warm serving plate, lifting the pan and folding the unfilled half over the top as you do so.
Special Equipment List: cutting board; chef's knife; hand-held rotary mixer or hand-held electric mixer; large rubber spatula; 10" nonstick skillet; slotted spoon; nonstick spatula
Cook's Note: For another one of my favorite ooey-gooey Brie cheesy breakfast or brunch selections, you can find ~ An End of Summer Tomato, Basil & Brie Quiche ~ in Categories 2, 9, 11 or 14. Real men really do eat quiche -- especially this one!
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2015)