Souffle Omelette

5 from 55 votes

This Souffle Omelette is a light & fluffy take on traditional omelette. It's made by separating the egg whites from the yolk and customizable with toppings

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 3

Cook Time 9

Total Time 12

Servings serving

Calories 410kcal

Author Yumna Jawad

Equipment

Ingredients

3 large eggs separated
¼ cup whole milk
Salt and pepper to taste
1 tablespoon butter
¼ cup shredded cheese
chopped parsley for serving
Diced avocados 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

Storage: This recipe is best served as soon as it's made. If you have leftovers, they will keep well in the fridge and can be reheated in the microwave or oven.

Tip: Use an electric mixer to bet the egg whites for the best results.

Tip: Use a spatula to gently fold (not stir) the egg whites into the yolks.

Nutrition