Souffle Omelette is an impressive and unique egg dish that you can serve for breakfast or brunch and isn’t that hard to make. The eggs are incredibly fluffy and soft, with a melted cheese center.
I’m constantly fixated on attempting fun new breakfast plans like souffle flapjacks or cloud eggs. This souffle omelet is another top pick. I love the way straightforward it is and how soft and light the eggs are.
COOKING TIPS AND TRICKS
While this is an easy recipe, here are a few key tips to making a successful souffle omelette:
- Beat the egg whites until they become stiff peaks. You don’t want soft or medium peaks.
- After incorporating the last of the egg whites, pour the batter into your heated pan as soon as possible. If you wait too long, the egg yolks will start to separate from the egg whites again.
- Spread the butter across the entire pan to prevent sticking. I also recommend using a nonstick pan.
- Make sure to cover the omelette with a lid as it cooks so that the omelette cooks all the way through.
This unique egg dish produces an incredibly fluffy and light omelette that isn’t difficult to make.
Servings: 1 OMELETTE
Prep time: 10 MINUTES
Cook time: 5 MINUTES
Total time: 15 MINUTES
- 3 large eggs separated
- pinch of salt and pepper
- 5 tbsp shredded cheddar cheese
- 1 tbsp chopped chives
- 1 tbsp butter
- Add egg whites to a large mixing bowl. Beat at high speed until stiff peaks form.
- In a separate large bowl, whisk egg yolks, salt and pepper.
- Add half of the egg whites into the egg yolk bowl. Sprinkle in 2 tbsp of cheese. Using a spatula, gently fold the egg whites in until they are incorporated into the egg yolks. Your mixture should look light yellow and fluffy. (See photo in post for reference.)
- Add butter to a 10-inch nonstick skillet and bring to medium heat. Once butter is melted, move it around the skillet until the skillet surface is coated in butter.
- While skillet is heating up, add in remaining egg whites to your egg yolk mixture. Gently fold in until egg whites are mostly incorporated. This should be done quickly and shouldn’t take long. It’s okay to have a few small lumps of egg whites.
- Pour batter into the heated skillet. Use spatula to spread the batter evenly across the surface of the skillet. Cover skillet with a lid.
- Cook until the bottom of the omelette has turned a light golden brown and surface of the egg is just set. Sprinkle remaining cheese on top and chives. Cover with lid and cook an additional minute or until cheese is melted.
- Carefully slide egg onto a plate. Use a spatula to fold omelette in half. If desired, garnish with more chives before serving.
- Slightly adapted from Serious Eats.
- Make sure to beat eggs to stiff peaks. Medium or soft peaks are not enough.
- You only have a small amount of time after your egg whites are incorporated to cook the omelette, otherwise the egg yolks will start to separate from the egg whites.
- Make sure to keep the skillet covered when cooking otherwise the omelette will not cook through.
- I recommend using a nonstick skillet.
- You can mix up the cheese and herbs. I’ve also made this with gouda and parmesan.
serving: 1omelette, calories: 404kcal, carbohydrates: 2g, protein: 30g, fat: 30g, saturated fat: 14g, sodium: 556mg, potassium: 235mg, sugar: 1g, net carbs: 2g