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The Fluffiest Souffléed Omelette You’ve Ever Eaten
Introducing my all-time favourite breakfast item, the Souffléed omelette.
It is so light that it simply melts in your mouth, with a surprising textural contrast of the almost crispy bottom and the airy inner egginess made even more awesome by the melted cheese on the insides.
It’s a perfect example of how a simple change in technique can transform a plain dish of eggs into something extraordinary.
A harmonious medley of fillings in The Fluffiest Souffléed Omelette You’ve Ever Eaten is folded into a fluffy baked omelet, which could be cut into wedges to serve or served as a whole omelette.
My maternal uncle’s visit to my home is incomplete without him having to eat this The Fluffiest Souffléed Omelette.
He simply adores it and so do I, cooking it for him. This is the best omelette recipe for him.
I remember when I was in Hyderabad my ex-students used to come home visiting me and this just had to be on the menu for them!
Rather than beating the eggs with a whisk (or even a fork) as you would for a standard omelette, this one is made by separating the yolks and the whites and fluffing them up pretty much as far as they can go—much like in a souffle.
It’s a fun way to prep eggs and it makes them go so much further than they would in a regular omelet.
The trick to this wonderfully puffy souffléed omelette is to beat the egg whites until they form soft peaks, and then fold them into the yolks.
Additionally, grab some veggies, maybe an onion, tomatoes, cilantro, mint, some mushrooms, a handful of greens, and hurriedly and haphazardly chop them all up sprinkle and fold.
The Fluffiest Souffléed Omelette You’ve Ever Eaten
The Fluffiest Souffléed Omelette was my dad’s favourite breakfast. Whenever he needed a break from the mundane breakfast this would be his first choice.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American, French
Servings 4 people
Calories 94 kcal
Author Ranjeeta Nath Ghai
Ingredients
- 04 nos. Eggs
- ½ tsp Salt to taste
- ¼ tsp Pepper to taste
- 1 tbsp grated cheese
- 2 tbsp finely chopped onions
- 2 tbsp finely chopped tomatoes
- 1 tbsp finely chopped cilantro
- 1 tsp finely chopped mint leaves
- Butter clarified or oil as needed
Instructions
- Separate the egg yolk and the egg whites.
- Beat the yolks and season them to taste with salt and pepper.
- Beat the egg whites to medium peaks.
- Fold the egg whites into the yolks and blend till fully incorporated.
- Pop the butter into your preheated pan, swirl around a bit so that the bottom and edges are nicely coated, and gently pour the egg mixture into the pan.
- Pour the batter into a preheated, well-oiled skillet. When the sides and bottom have set, finish the omelette in a hot oven until fully set but not dry.
- Cook the omelette over medium-low heat for 1 minute and gently sprinkle the cheese, onion, tomatoes, cilantro and mint leaves on top. You may garnish with additional chives.
- Remove the omelette from the oven and carefully fold it over on itself and transfer to a plate. Top with a scattering of chives and a bit more salt and pepper OR Italian seasoning/oregano flakes, if desired. Serve immediately.
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Quick Overview
Recipe Name: The Fluffiest Souffléed Omelette You've Ever Eaten
Author: Ranjeeta Nath Ghai
Description: Introducing my all-time favourite breakfast item, the Souffléed omelette. It is so light that it simply melts in your mouth, with a surprising textural contrast of the almost crispy bottom and the airy inner egginess made even more awesome by the melted cheese on the insides.
Preperation time: 20M
Cook Time: 10M
Total Time: 30M
Type: Breakfast
Recipe Yield: 4 servings
Recipe Ingredients: 04 nos. Eggs, ½ tsp Salt to taste, ¼ tsp Pepper to taste, 1 tbsp grated cheese, 2 tbsp finely chopped onions, 2 tbsp finely chopped tomatoes, 1 tbsp finely chopped cilantro, 1 tsp finely chopped mint leaves, Butter clarified or oil as needed
Recipe Instructions: Separate the egg yolk and the egg whites. Beat the yolks and season them to taste with salt and pepper. Beat the egg whites to medium peaks.Fold the egg whites into the yolks and blend till fully incorporated.Pop the butter into your preheated pan, swirl around a bit so that the bottom and edges are nicely coated, and gently pour the egg mixture into the pan. Pour the batter into a preheated, well-oiled skillet. When the sides and bottom have set, finish the omelette in a hot oven until fully set but not dry. Cook the omelette over medium-low heat for 1 minute and gently sprinkle the cheese, onion, tomatoes, cilantro and mint leaves on top. You may garnish with additional chives. Remove the omelette from the oven and carefully fold it over on itself and transfer to a plate. Top with a scattering of chives and a bit more salt and pepper OR Italian seasoning/oregano flakes, if desired. Serve immediately.
Recipe Cuisine: Global
Calories: 94
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Ease of Cooking
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Summary
A harmonious medley of fillings in The Fluffiest Souffléed Omelette You’ve Ever Eaten is folded into a fluffy baked omelette, which could be cut into wedges to serve or served as a whole omelette. It’s a perfect example of how a simple change in technique can transform a plain dish of eggs into something extraordinary.
Pros
The trick to this wonderfully puffy souffléed omelette is to beat the egg whites until they form soft peaks, and then fold them into the yolks.
Cons
If the egg white is not stiff then it won’t turn out to be fluffy.
