Omelette Souffle
Elevate your breakfast game with a luxurious Omelette Soufflé, a light and airy twist on the classic omelette that’s as impressive as it is delicious. This recipe combines the richness of egg yolks with the fluffiness of stiffly beaten egg whites for a cloud-like texture that practically melts in your mouth. Infused with just a touch of salt and pepper, you can customize this dish by folding in grated Parmesan cheese or fresh herbs like chives and parsley for added flavor. Perfectly golden and gently cooked in butter, this omelette balances gourmet presentation with quick, easy preparation—ready in just 15 minutes. Ideal for brunch or a sophisticated solo breakfast, it’s a show-stopping dish that’s as delightful to serve as it is to savor.
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Recipe Information
Ingredients
- 3 pieces large eggs
- 1 tablespoon unsalted butter
- 0.25 teaspoon salt
- 0.125 teaspoon ground black pepper
- 1 tablespoon grated Parmesan cheese (optional)
- 1 teaspoon chopped fresh herbs (optional, such as chives, parsley, or dill)
Instructions
Separate the egg yolks and whites into two clean bowls, ensuring no yolk contaminates the whites.
Whisk the egg yolks with a pinch of salt until smooth. If using grated Parmesan cheese or chopped fresh herbs, mix them into the yolks at this stage.
Using an electric mixer or a whisk, beat the egg whites with a pinch of salt until they form stiff peaks. This process will take about 2-4 minutes with an electric mixer or slightly longer by hand.
Gently fold the beaten egg whites into the egg yolk mixture in three additions. Use a spatula and fold carefully to retain as much air as possible.
Heat a non-stick 8-inch skillet over medium-low heat and add the butter. Swirl the pan to coat it evenly as the butter melts.
Pour the egg mixture into the skillet and smooth the surface gently with a spatula. Cook for 2-3 minutes, allowing the bottom to set while the top remains airy and soft.
If you prefer a fully cooked omelette, cover the skillet with a lid and cook for an additional 1-2 minutes over low heat. Alternatively, you can transfer the skillet to a preheated broiler for 1-2 minutes, watching closely to avoid overcooking.
Once cooked to your liking, carefully slide the omelette onto a plate and fold it in half. Serve immediately with additional herbs or cheese as a garnish, if desired.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 3.4 g | 1% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 144 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 220 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
