Souffle Omelette
Published Dec 31, 2021
This Souffle Omelette is a light & fluffy take on traditional omelette. Filled with cheese, it's quick and easy to make with few ingredients.
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Souffle Omelette is such a fun twist on your breakfast eggs. They sound fancy, but they are actually just egg yolks and egg white separated and whipped to have an airy consistency. Fill it with any of your favorite omelette toppings or keep it simple with a cheesy center.
ingredients & substitutions
- Eggs: Omelettes are a one serving breakfast, so this recipe requires 3 eggs.
- Milk: Use whole milk to give this a creamy and rich flavor and texture. You can use skim milk if you prefer.
- Seasonings: Salt and pepper and any other seasoning you want to add.
- Butter: The omelette is cooked in a skillet in butter for extra flavor. You can use a neutral oil like canola or vegetable if you prefer.
- Shredded cheese: Shredded cheese is cooked into the middle of the souffle omelette. You can make it without if you like. Any melty shredded cheeses like cheddar, mozzarella or Jack will work well.
- To serve: Serve this with some chopped parsley and diced avocado or whatever toppings you like, or, just serve it as is.
how to make souffle OMELETTE
- Beat together the egg whites to form stiff peaks.
- Mix together the egg yolks, milk and seasonings.
- Fold the egg whites into the egg yolk mixture.
- Add the egg mix to a hot skillet with the butter spreading it out to cover the whole skillet.
- Once the top of the egg sets, add the cheese.
- Fold over the omelette and serve.
Tips for making souffle omelette
- Use a handheld electric mixer to whisk the eggs whites. They should be light and fluffy and form stiff peaks, in a similar way as if you are making a meringue. You can whisk them by hand but it’s hard work and will take quite a bit longer!
- Fold, don’t stir, the eggs whites and egg yolks together. You want to keep as much air in your egg whites to make the fluffiest omelette. Fold the egg whites into the yolks with a spatula, don’t stir, and stop once they are combined.
- Let the skillet get hot before cooking the omelette. If you add the eggs to a cold skillet, they are more likely to burn on the outside and stay raw in the middle.
- Make it your own! You can easily adapt this recipe to suit your own tastes by adding different toppings like fried mushrooms, sautéed peppers or other fresh herbs. You can also add additional seasonings to the egg yolks like paprika, chili flakes or garlic powder.
Frequently Asked Questions
Using fresh eggs is key to making this fluffy souffle style omelette. Place the eggs in a bowl of water, if they are fresh they will sink to the bottom, discard any that float to the top.
This souffle omelette is quick to cook and is best enjoyed straight away so that it is light and fluffy. If you do have leftovers they will keep for a couple of days in the fridge and be reheated in the microwave or oven.
We prefer to make this recipe with whole dairy milk so that it’s nice and creamy. You can use a plant based milk like almond or soy, but it won’t be as rich and creamy in flavor.
This fluffy souffle omelette is an easy way to fancy up your eggs! Made with just a few everyday ingredients, this is a delicious way to start the day!
more egg recipes to try:
- Sheet Pan Eggs
- Baked Eggs in Loaf
- Kale and Mushroom Frittata
- Healthy Egg Salad
- Avocado Toast with Egg
- Breakfast Egg Cups
If you try this healthy-ish feel good Christmas Souffle Omelette recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Souffle Omelette recipe was originally published on September 19, 2017 excerpted from the Half Baked Harvest Cookbook. The recipe has been modified to make it easier without the additional toppings and the post now includes updated step-by-step photos.
Souffle Omelette
Ingredients
- 3 large eggs separated
- ¼ cup whole milk
- Salt and pepper to taste
- 1 tablespoon butter
- ¼ cup shredded cheese
- Parsley chopped, for serving
- Avocados 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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Comments
Mrs. Yumna, Wow This Recipe Is Delicious ,Very Delicious, Thank You Alot ! Your Recipes are Helping Me Loose Alot Of Weight Since My Dr Said I`m PreDiabetes, I lost 20 Pounds Following Your Recipes, Just In Two Months Thank Youuuu.
Thank you so much! I am so happy to hear that. Congratulations!
I made these for breakfast this morning and they turned out amazing! I don’t know if I’ll be able to make omelettes any other way now. Thank you for the recipe!
I made these for breakfast this morning and they turned out amazing! I don’t know if I’ll be able to make omelettes any other way now. Thank you for the recipe!
That makes me so happy to hear! You’re welcome!
The recipe was sooo easy and tasty, I was able to get the perfect fold as well!
Thank you so much! That’s perfect!
Made this for a cold snowy Sunday in Virginia Beach! It was very easy for the first time and the texture is wonderful and so light! It made enough for me to have leftovers for a quick breakfast before school next two days! I did add broccoli and some chopped ham because I had it ready to go! Sooooo good!
That makes me so happy to hear! Yay!!
Love this recipe! The combination of marinated artichokes, brie, blueberries and honey sounds odd at first, but it is sooooo lovely. The original recipe from Half Baked Harvest calls for honey butter to be drizzled on top (melt a scant Tbsp of butter in a small pan then add some honey). Highly recommend the honey butter even though it’s an additional step and another pan to clean. It adds a nice sweetness without being cloyingly sweet.
Ohh that’s so cool that you know the original recipe from the Half Baked Harvest book. I was so tempted to make that honey butter with this, but was trying to save time and an extra pan to wash haha. The flavor combination is truly brilliant and delicious…I agree!
Loaded with flavor!