Souffle Omelette
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
Servings: 1 serving
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
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
Calories: 410kcal | Carbohydrates: 5g | Protein: 25g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 549mg | Sodium: 518mg | Potassium: 287mg | Sugar: 4g | Vitamin A: 1351IU | Calcium: 288mg | Iron: 2mg
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