Preheat oven to 350°F. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently. Your nose will know when the walnuts are done.
Toasted, deep golden-colored walnuts will continue to brown slightly after they''''re removed from the oven. Be cafeful not to burn. Stir or shake the pan during toasting in order to aid in their browning evenly.
Chop AFTER toasting.
2
***Increase oven temperature to 400°F.***
Beat the egg whites in a large bowl with an electric mixer at medium speed until frothy. (Both the bowl and beaters should be very clean--no oily residue.) Add the sugar, increase the speed to medium-high, and beat until soft peaks form. Be careful to not over beat. Pour the egg whites into a different large bowl.
3
Add the egg yolks to the same mixing bowl the whites were beaten in--there''s no need to clean the bowl or the beaters. Sprinkle with salt and pepper and beat on medium speed for 3 minutes or until pale yellow and very thick. Stir (by hand) half of the egg whites into the egg yolks to lighten the mixture. Pour the egg yolk mixture over the remaining egg whites and gently fold in until completely blended.
4
Heat an ovenproof skillet over medium-high heat. Reduce heat to medium and add the oil. Swirl to coat the bottom of the pan completely. Pour in the egg mixture and gently smooth the top. Cook for 1 minute. Do NOT stir. Place the pan in the oven.
5
Bake for 10 minutes or until golden brown, puffed, and set. Run a spatula around the sides of the pan to release the omelet and slide onto a large platter.
6
Sprinkle with powdered sugar, top with sliced strawberries, and scatter with toasted walnuts. Cut into wedges and serve.
