Soufflé omelette
"Inviting breakfast for dinner reminds me of being a kid, begging my mom for pancakes on a Tuesday evening, just because I could. This soufflé omelette takes that same notion, but sort of fancies it up a bit with Gruyère cheese (leave out if you like or swap with shredded cheddar or low-moisture mozzarella) and minced chives. Serve with a big piece of toast and a simple salad for a meal—fitting for breakfast, lunch, or dinner."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
2 bowls (small), whisk, rubber spatula, nonstick pan
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Nutrition per serving
Step 1/4
- 6 eggs
- salt
- 2 bowls (small)
- whisk
Separate the eggs, adding the yolks to a small bowl and the whites to a separate small bowl. Season the egg whites with salt and whisk to stiff peaks. Whisk the egg yolks until well combined.
Step 2/4
- rubber spatula
Whisk in half the egg whites to the yolks, then fold in remaining egg whites with a rubber spatula.
Step 3/4
- 2 tbsp butter
- 50 g shredded Gruyère cheese
- nonstick pan
Add butter to a small nonstick frying pan over medium heat. Once melted, swirl to coat the pan, then add the egg mixture and gently smooth the top. Add half the cheese, cover the frying pan, and let cook for approx. 3 min.
Step 4/4
- 50 g shredded Gruyère cheese
- chives (for serving)
- bread (for serving)
- salad (for serving)
Uncover, add remaining cheese, and check the bottom of the omelette. It should be golden brown and the top of the omelette should be barely set with the melted cheese. Slide the omelette onto a plate, folding in half as you go. Garnish with chives and serve with a piece of toast and a salad. Enjoy!
Enjoy your meal!
