Soufflé Cheese Omelette

Make an easy egg soufflé omelette! Way easier than the classic soufflè

This soufflé omelette recipe only requires to be cooked in a skillet unlike a classic soufflé method. Just 2 simple ingredients needed to make this delicious fluffy omelettes; eggs & cheese! In just a few minutes, you will have an omelette beyond ordinary.

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10 mins
10 mins
Serves 1

3 large eggs, separated
Kosher salt and freshly ground black pepper
2 ounces (55g) grated Gruyère or cheddar cheese, divided
Minced fresh chives or parsley (optional)
1 tablespoon (15g) unsalted butter

Beat egg yolks in a medium sized bowl. After, mix a generous pinch of salt and some freshly ground black pepper.
Using a separate bowl whisk egg whites with an electric hand blender, or stand mixer with whisk attachment. Beat the egg whites until glossy, firm peaks form. Alternatively, you can use a whisk.
Add half of the beaten egg whites to yolks and stir well until whites are thoroughly combined and soufflé base has a looser consistency. And then combine half the cheese as well as the chives. Add remaining beaten whites using a silicon spatula. Fold gently into the soufflé base just until combined well.
In a 9- or 10-inch nonstick skillet, melt butter over medium heat, until foaming. Afterwards, scrape soufflé base into pan.
Using spatula, spread soufflé base into even circle and smooth out the surface. Cover and cook until bottom of omelette is browned and top is just barely set (or even a little loose still, if you prefer). Then Scatter remaining cheese on top; cover once more and cook until cheese starts to melt, about 1 minute longer.
Carefully slide the omelette out of the pan and onto a warm serving plate, folding it over itself. Serve soufflè right away and enjoy warm.
You can add your sweet or savoury fillings with strawberries and whipped cream or some fried mushrooms for that savoury touch.

Tip on how it works:

Beating the whites fills them with tiny air bubbles making those bubbles swell for a puffy result while it is on a heated pan.
By covering the omelette, it helps the top to set. This way you don't end up with soupy raw egg foam.