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The Fluffiest Souffléed Omelette You've Ever Eaten

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.
Course Breakfast
Cuisine American, French
Keyword Souffléed omelette
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 94 kcal
Author Ranjeeta Nath Ghai


  • 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


  1. Separate the egg yolk and the egg whites.
  2. Beat the yolks and season them to taste with salt and pepper.
  3. Beat the egg whites to medium peaks.

  4. Fold the egg whites into the yolks and blend till fully incorporated.

  5. 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.
  6. 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.
  7. 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.
  8. 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.