Souffle Omelette
This Souffle Omelette is a light & fluffy take on traditional omelette. It's made by separating the egg whites from the yolk and customizable with toppings
- Prep time
- 3 min
- Cook time
- 9 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large eggs (separated)
- ¼ cup whole milk
- Salt and pepper (to taste)
- 1 tablespoon butter
- ¼ cup shredded cheese
- Parsley (chopped, for serving)
- Avocados (diced, for serving)
Instructions
- 1
In a medium bowl, whisk together the egg yolks, milk and a pinch each of salt and pepper until combined.
- 2
In a large bowl, using a handheld mixer, beat the egg whites until they hold stiff peaks, about 2 minutes. Using a spatula, gently fold the egg whites into the yolk mixture until just combined, being careful not to deflate the whites.
- 3
In a 10-12 inch skillet, melt the butter over medium heat. Add the egg mixture and cook without moving until the top of the egg just begins to set, about 4 minutes.
- 4
Add the cheese on one side of the omelette, cover the skillet, and cook for 3-4 minutes until the cheese just begins to melt. Carefully fold over the empty side of the omelet and cook for 1 more minute.
- 5
Remove the pan from the heat and slide the omelet onto a plate. Garnish with fresh parsley and serve immediately.