Souffle omelette. The soufflé omelette is the easiest way to practice making any kind of soufflé, given the low barrier to entry. If you have some eggs and a few extra minutes to beat the whites, you can do it. No need to prep a soufflé dish or preheat an oven, and no need to make a béchamel or pastry cream base, nor bake it until puffed and browned.

It bakes up very puffy with a lightly browned, cheesy dome top. Add water and salt; continue beating about a minute or until stiff peaks form. Souffle Omelette is an impressive and unique egg dish that you can serve for breakfast or brunch and isn't that hard to make. You can cook Souffle omelette using 3 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Souffle omelette

Prepare 4 of eggs.
You need of Salt.
It's of Black pepper.

The eggs are incredibly fluffy and soft, with a melted cheese center. I'm always obsessed with trying fun new breakfast recipes like souffle pancakes or cloud eggs. Separate egg whites and egg yolks into two separate bowls. Add salt to egg yolks and mix well.

Souffle omelette instructions

Beat egg white and yolk separately until it's foamy and then mix them together..
Slow cook on the non-stick pan until it turns golden colour..
Sprinkle salt and black pepper and enjoy!.

The puffy soufflé omelet can be sweet or savory with the ingredients you like. Learn more about how to make a soufflé omelet from the Incredible Egg. This Souffle Omelette is a light & fluffy take on traditional omelette. Covering the pan with a lid helps the top of the omelette to set, so you don't end up with raw, foamy egg. Slide a spatula around the omelette to loosen, then gently transfer to a.