Description
This soufflé omelette with cheese is light, airy, and packed with flavor. Made with just eggs, cheese, and a little technique, it’s a quick, elegant meal perfect for breakfast, brunch, or a light dinner.
Ingredients
3 large eggs, separated
2 oz (55 g) Gruyère or cheddar cheese, grated and divided
1 tbsp (15 g) unsalted butter
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tsp chopped fresh chives (optional)
Instructions
Separate egg whites and yolks into two clean bowls.
Whisk yolks with salt and pepper until creamy.
In a clean bowl, beat egg whites until stiff, glossy peaks form.
Stir half of the whipped whites into the yolks to loosen.
Fold in half the cheese and the chives (if using), then gently fold in the rest of the egg whites.
Melt butter in a nonstick skillet over medium heat.
Pour in the mixture and gently smooth the top. Cover and cook for 4–5 minutes.
Sprinkle the remaining cheese on top, cover again for 1 minute.
Slide the omelette onto a plate and fold gently. Serve immediately.
Notes
Use room-temperature eggs for better volume. Serve right away for best texture. Avoid over-mixing to keep the omelette light and airy. Add herbs or spices for flavor variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Breakfast, Brunch
- Cuisine: French
Nutrition
- Serving Size: 1 omelette
- Calories: 310 kcal
- Sugar: 1g
- Sodium: 330mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 330mg
Keywords: soufflé omelette, fluffy omelette, cheese omelet, French egg dish, brunch recipes