30/04/2022
SOUFFLE OMELETTE
đBreakfast, brunch, lunch, or dinner?
Iâve got you COVERED!
This recipe will take your plain old scrambled eggs and turn them into a treat â without any special ingredients.
đ©âđłSeriously: this recipe will turn your breakfast into a special occasion.
You can fill this soufflé omelette with leftover veggies or chopped fresh herbs. Experiment with it and have fun!
â
TIP: After youâve whipped the egg whites, treat them very gently â both while you mix in the egg yolks and when you pour them into the frying pan â so you can get an optimum rise on your soufflĂ© omelette.
Soufflé Omelette
(Serves 1)
â 2 eggs
â 2-3 Tbsp goat cheese crumbles or grated sharp cheddar cheese
â Salt & Pepper, to taste
â 1 tsp butter, ghee, or coconut oil
â OPTIONAL: 2-3 Tbsp sautĂ©ed/leftover veggies
â OPTIONAL: 1-2 tsp chopped fresh herbs (parsley, chives, etc.)
Begin heating a 7-inch non stick frying pan over medium-low heat. Place your oven rack in the center of your oven and preheat your oven to high.
Crack open the eggs and place the yolks in a medium bowl and the whites in a large metal or glass bowl. Add 1-2 pinches of sea salt to the whites and, using a hand mixer or metal whisk, whip until theyâre white, foamy, and begin to hold peaks. Set aside.
Lightly whisk the egg yolks until they become slightly foamy. Use a metal spoon to gently fold the yolks into the whites until combined, being careful not to overwork them.
Melt the butter in the frying pan and pour in the eggs. Let cook for 2-3 minutes and sprinkle with the cheese and optional toppings.
Place the frying pan in the oven for 2-3 minutes, until the cheese melts. (if your pan can not go into the oven, place a lid over the frying pan and continue to cook on a low heat)
Remove from the oven (be careful with the handle!) and place the soufflé omelette on a plate, season with pepper and additional salt if necessary, and fold the omelette in half.
Itâs time to eat!