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Strawberry Rhubarb Omelette

May 24, 2013

Strawberry Rhubarb Omelette 4

There’s something magical about the classic strawberry and rhubarb pairing. Now, I’m not saying that this strawberry rhubarb omelette can ever replace a strawberry rhubarb pie. But, it’s certainly delicious enough to scratch that strawberry rhubarb pie itch, guilt-free and with much less hassle. I highly recommend topping it with a dollop of crème fraîche, which balances the rhubarb and strawberries beautifully.

This omelette is a fantastic way to use up any leftover rhubarb, but I’m sure that once you’ve tried it, you’ll be buying rhubarb solely to make this recipe. It’s perfect for breakfast, brunch, or even dessert. Just make sure you plan on making enough to share, as the mouth-watering aromas that will waft out of your kitchen make keeping this one all to yourself pretty much impossible.

Strawberry Rhubarb Omelette

Ingredients:

(Serves 2-4)

  • 6 eggs, at room temperature
  • 1/4 cup + 1 tablespoon honey (divided)
  • 3 tablespoons brandy*, divided (optional)
  • 1 tablespoon lemon juice
  • 1/4 cup heavy cream
  • 1/4 cup butter
  • 2 teaspoons vanilla extract, divided
  • 3/4 pound rhubarb, trimmed and sliced diagonally into 1.5″ pieces
  • 1/2 pound strawberries, hulled and sliced thickly lengthwise
  • crème fraîche or whipped cream, for topping (optional)

*Any type of brandy will do (Cognac, Armagnac, etc.)

Preparation:

1) Preheat the oven to 375°F.

2) In a medium bowl, beat the following until frothy (approx. 1 minute): eggs, 1 tablespoon of the honey, 1 tablespoon of the brandy (if using), cream, and 1 teaspoon of the vanilla.

3) Heat a 10” cast iron pan over medium high heat.

4) Add the butter and the remaining 1/4 cup of the honey to the heated pan. Allow to cook and foam, stirring occasionally until the honey starts to caramelize and turn golden (approx. 5 minutes).

5) Add the remaining 1 teaspoon of the vanilla, the remaining 2 tablespoons of brandy (if using), and the lemon juice and stir to combine.

6) Add the rhubarb. Allow the rhubarb to cook for approx. 5 minutes until it just starts to become tender when pierced with a fork (it’ll cook further in the oven).

7) When the rhubarb is almost done, add the sliced strawberries and stir gently to combine with the rhubarb – cook for an additional two minutes.

8) Gently pour the egg mixture over the strawberries and rhubarb. Allow the omelette to cook on the stovetop for 2 minutes.

9) Transfer the pan to the oven. Bake the omelette until the eggs have completely set and the edges are starting to nicely brown (approximately 15 minutes).

10) Remove the omelette from the oven. Gently loosen the edges with a spatula.  Either slice the omelette right in the pan (being careful to not scratch the cast iron), or loosen the omelette further with a rubber spatula, and gently slide it out onto a serving plate. Don’t despair when you’re omelette falls after initially puffing up – it’s supposed to, and the resulting egginess only adds to the terrific texture.

11) Serve with a dollop of crème fraîche or whipped cream (optional).

If you enjoyed this recipe, please remember to share it (pinterest, facebook, twitter, etc.). Thanks!

Shared with Fight Back Fridays.

Strawberry Rhubarb Omelette 3

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{ 2 comments… read them below or add one }

Alex May 24, 2013 at 5:44 AM

This is freaking brilliant!! It would satisfy my rhubarb pie craving and get me away from all that almond flour that seems to be central to primal baking. Definitely have to try this out.

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[email protected] May 24, 2013 at 7:51 AM

Thanks, Alex! :) I try to stay away from the almond flour myself, and found this one to hit the spot.

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