Omelet Soufflé
This is a recipe for a classic omelet soufflé. It’s a simple yet decadent preparation that shows off the beauty of an egg foam on the plate and the palate. Perfect for breakfast, it also makes a satisfying evening meal when paired with a green salad and some crusty bread.
Recipe information
Yield
serves 1
Ingredients
Preparation
Step 1
Preheat the broiler.
Step 2
Separate the eggs into two bowls, the yolks in a small one and the whites in a bowl large enough to contain them once they are whipped. Whip the egg whites until they reach soft peaks. Add the salt to the yolks and whisk together. Fold one-third of the whites into the yolks, folding quickly to combine. Fold the yolk-white mixture into the rest of the whites.
Step 3
Set an 8-inch ovenproof sauté pan over medium-high heat. When the pan is hot, add the butter and swirl it around until it covers the bottom of the pan. When the butter begins to foam, add the whipped egg mixture to the pan. Tap it gently to evenly distribute the egg. The bottom and edges of the omelet will begin to cook. Sprinkle the cheese over the eggs. Place the pan on the middle rack of the oven and broil to melt the cheese and finish cooking the eggs, 3 to 5 minutes. The mixture will puff a bit. When the cheese is melted and the eggs are just set, the omelet is done. Remove the pan from the oven and gently fold the omelet onto a plate.
