Souffle Omelette
User Reviews
5
Souffle Omelette
Description
This soufflé-style omelette starts by whisking egg yolks with milk, salt, and pepper, then folding in beaten egg whites that hold stiff peaks to create a fluffy base. Cooking gently in butter allows the eggs to set softly while maintaining volume.
Cheese is added on one side towards the end and melted under a covered pan, after which the omelette is folded over to enclose the filling. The result is a tender, airy omelette with a smooth, melting cheese center and a delicate crust on the outside.
Serve immediately garnished with chopped parsley and diced avocado for brightness and creaminess. This makes a refined yet accessible dish for morning meals.
Leftovers can be refrigerated and reheated gently in a microwave or oven. Using an electric mixer for the egg whites ensures best volume, and folding carefully prevents deflating the foam.
Ingredients
- 3 egg separated, large
- ¼ cup milk whole
- salt to taste
- black pepper to taste
- 1 tablespoon butter
- ¼ cup cheese shredded
- parsley chopped, for serving
- avocado diced, for serving
Instructions
- In a medium bowl, whisk together the egg yolks, milk and a pinch each of salt and pepper until combined.
- In a large bowl, using a handheld mixer, beat the egg whites until they hold stiff peaks, about 2 minutes. Using a spatula, gently fold the egg whites into the yolk mixture until just combined, being careful not to deflate the whites.
- In a 10-12 inch skillet, melt the butter over medium heat. Add the egg mixture and cook without moving until the top of the egg just begins to set, about 4 minutes.
- Add the cheese on one side of the omelette, cover the skillet, and cook for 3-4 minutes until the cheese just begins to melt. Carefully fold over the empty side of the omelet and cook for 1 more minute.
- Remove the pan from the heat and slide the omelet onto a plate. Garnish with fresh parsley and serve immediately.
Notes
- Best served fresh but leftovers keep well for reheating in microwave or oven.
- Beat egg whites with an electric mixer to achieve stiff peaks and a light texture.
- Fold egg whites gently into yolks to preserve volume and fluffiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 5g | 2% |
| Protein | 25g | 50% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 549mg | 183% |
| Sodium | 518mg | 22% |
| Potassium | 287mg | 6% |
| Sugar | 4g | 8% |
| Vitamin A | 1351IU | 27% |
| Calcium | 288mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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