Soufflé Omelette

Elevate your breakfast to a Soufflé Omelette. Each bite is fluffy and filled with rich flavor that melts in your mouth and tastes like a cheesy cloud.

An egg soufflé omelette is prepared and cooked in 15 minutes with 3 ingredients, eggs, salt and butter.

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This omelette is part of my Omelettes Around the World series, where I explore how different cultures shape this classic egg dish.

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Though you can add other ingredients as this recipe has done. Cheddar cheese, green onions and sweet red pepper.

This French cuisine omelette is very filling. You can enjoy it all by yourself, share it with someone else, and even save half of it later for lunch or a snack.

Soufflé Omelette

3 large eggs

¼ teaspoon salt

¼ cup shredded cheddar cheese, divided

1 green onion, green parts only, sliced thin

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1 mini sweet red pepper, seeded, sliced thin and chopped

2 tablespoons unsalted butter

Separate the egg whites from the yolks, placing them in separate bowls.

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Cook’s Notes

Be sure to not get any drops of egg yolk in the egg whites or they won’t whip correctly.

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In a large, clean bowl, beat egg whites until stiff peaks form.

In a small bowl, whisk together yolks and salt until pale and creamy looking, about 30 seconds.

With a rubber spatula, gently fold to combine the egg yolks into the egg whites. Add half of the cheese with green onions and sweet pepper.

Melt the butter in a large saute pan over medium-low heat. Using a spatula, add the egg mixture spreading it evenly into the pan.

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Cover and cook until the bottom is golden and the top is just barely set, about 3 to 5 minutes. Sprinkle on remaining cheese, allowing it to melt.

Fold omelette in half by sliding it halfway off the pan onto a plate, then fold the remaining half over itself with a spatula.

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Season with salt and pepper, as needed. Top with chopped green onion and sweet red pepper (optional). Serve immediately.

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Do You Know The Difference

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Try These Traditional Omelettes

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