Souffle Omelet with Brie Mushrooms and Onions
Elevate your breakfast or brunch with this dreamy Soufflé Omelet with Brie, Mushrooms, and Onions—a luxurious twist on the classic omelet that's as light as air. This recipe combines fluffy, cloud-like eggs with the rich creaminess of melted Brie cheese, balanced by the earthy flavors of caramelized mushrooms and sweet onions. The secret to its delicate texture lies in separating the egg whites and yolks, then whipping the whites to stiff peaks for a soufflé-like finish. With a golden crust on the outside and a melt-in-your-mouth interior, this elegant dish is perfect for impressing guests or indulging in a morning treat for two. Top it off with fresh parsley for a bright, herby garnish, and serve immediately for a restaurant-quality experience right at home! Keywords: soufflé omelet recipe, Brie cheese omelet, mushroom and onion omelet, gourmet breakfast recipe, fluffy omelet tips.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons whole milk
- 2 tablespoons unsalted butter
- 3 ounces Brie cheese
- 1 cup white or cremini mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Separate the egg yolks and whites into two bowls. Set the whites aside to bring to room temperature while preparing the filling.
Heat the olive oil in a skillet over medium heat. Add the sliced onions and cook for 5-7 minutes, stirring occasionally, until caramelized.
Add the mushrooms to the skillet with the onions and sauté for another 5 minutes, until the mushrooms are golden and tender. Season with a pinch of salt and pepper. Remove from heat and set aside.
Whisk the egg yolks with the milk and a pinch of salt until smooth.
Using a clean mixing bowl and electric hand mixer, beat the egg whites with a pinch of salt until stiff peaks form.
Gently fold the egg yolks into the whipped egg whites, using a spatula to maintain as much air as possible.
Preheat a non-stick skillet over medium-low heat and melt 1 tablespoon of butter, making sure to coat the pan evenly.
Pour the egg mixture into the skillet and spread it out evenly. Reduce heat to low and cover the skillet. Cook for 4-5 minutes, until the bottom is set but the top is still slightly wobbly.
Add the Brie slices evenly across one half of the omelet, followed by the mushroom and onion mixture.
Using a spatula, carefully fold the empty half of the omelet over the filling. Continue cooking for another 1-2 minutes, until the Brie is melted and the omelet is cooked through.
Slide the omelet onto a plate, garnish with chopped parsley if desired, and serve immediately.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 1483 mg | 64% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 6.2 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 192 mg | 15% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 531 mg | 11% | |
*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.
