Fluffy delicious souffle omelette is easy to make and ready in just 10 minutes! If you’re looking to expand your standard egg breakfast recipes, this fluffy egg omelette is the perfect option!
Unlike my egg white omelette recipe, this souffle omelette uses egg yolks. I separated the egg whites from the egg yolks, and whipped them up to stiff peaks. This is how I make my Japanese style souffle pancakes extra fluffy – it works perfectly well for this souffle omelette recipe.
This souffle omelette is fluffy, healthy, and full of flavour! Souffle is usually baked in the oven, but there’s no need to with this egg souffle omelette. I’ll show you the trick to making a light fluffy omelette on the stovetop quickly and easily!
Not so long ago I got a bit obsessed with omelettes. They were my regular go to at cafes, and I tried many variations. I wondered why restaurant omelettes taste so much better than the ones you make at home.
So I started experimenting, and as I had made lots of fluffy pancakes before, I decided to look for the perfect fluffy omelette recipe. This soufflé omelette is now my new favourite omelette, and there’s no need to go to the café anymore.
Bring joy into your life and share it with loved ones! Read on!
Ingredients for souffle omelette
All you need is fresh eggs, salt, ground pepper and sugar. That’s it!
Of course, you can add other ingredients. My only suggestion is to use ingredients that are light, so the omelette doesn’t flatten out. Better still, just add ingredients as sides to the omelette.
How to make a souffle omelette
This souffle omelette recipe is straightforward.
Egg yolk mixture
Separate egg yolks from egg whites and place them into separate bowls. Add a pinch of salt and pepper to egg yolks, and combine them with a whisk until they’re slightly lighter in colour.
This is called ‘blanchir‘ in French. Some air is added as you whip which helps the whipped egg whites easily combine when you add them.
How to make an omelette fluffy
The secrete of making omelette fluffy is whipped egg whites. Start beating egg whites with a hand mixer. Once the whipped eggs start forming some structure, add sugar.
Adding sugar is not to make the omelette sweet, but to give more structure to whipped egg whites so that they don’t deflate.
If you prefer using a hand whisk, place the egg whites in the freezer for about three minutes. This way you can save whipping time.
Heat a pan to a low heat just before you combine all the ingredients. I use a skillet. A 7 or 8 inch nonstick skillet would be great, but any pan can work.
Combine ¼ of the whipped egg whites into the egg yolk mixture with a tablespoon. Then pour all the mixture into whipped egg whites.
Pro tip!: Do not mix but gently fold from the bottom to the top. This way whipped egg whites won’t break. Use a tablespoon to combine as it helps for keeping the structure of the egg whites.
How long to cook a souffle omelette
I cook it for five minutes on low heat. The important point here is to use a lid and steam the omelette mix in the frying pan. This way the omelette can maintain its structure, and the top of it can be cooked properly.
It’s tempting but don’t take the lid off until it’s cooked! The fun thing is that the omelette will expand a bit when you take the lid off – so resist the urge to lift the lid early.
Take of the lid once the omelette is cooked, and sprinkle the omelette with parmesan cheese. Then place the omelette on the plate and fold it in half.
That’s it! Serve immediately. Enjoy!
Why are my souffle omelettes not fluffy?
Make sure white eggs are whipped up to stiff peaks. Also before you beat egg whites, check that there is no water left in the bowl.
Why did my souffle omelette deflate
Put a lid on and steam the omelette in the frying pan. The omelette mixture needs to be cooked on surface. Keep the lid on, and don’t open it for five minutes. Otherwise it will deflate.
Souffle omelette variations
Souffle omelette with cheese
I sprinkled parmesan cheese on top once the omelette is cooked. Then fold it into a half circle on a plate so that cheese is sandwiched in between – becoming a delicious egg and cheese souffle.
Souffle omelette with herbs
Try chives, oregano, or garlic butter to elevate the flavour.
Souffle omelette with fresh vegetables
Avocado, leafy greens such as spinach, rocket and kale are great sides for this dish. Crumbled feta is also nice to sprinkle on top.
Experiment with some ingredients you like, and let me know how yours went in the comment section below!
Souffle Omelette Recipe
- 2 large eggs
- pinch salt and pepper (any, I use sea salt)
- 2 tablespoons parmesan cheese (optional)
- 1 teaspoon sugar
- olive oil (or butter) for booking
Egg yolk mixture
- Separate egg yolks from egg whites, and place them into a small bowl. Add a pinch of salt and ground pepper and combine them with a whisk. Keep whisking the egg yolk mixture until it's becomes lighter in colour. It takes about one minute. Set aside.
- Place the egg whites into a medium bowl and start beating them with an electric mixer. After one minute, add sugar. Keep beating them to stiff peaks. It takes about two minutes in total. (note 1)
- Bring a frying pan to low heat. Set aside.
- Add ¼ of egg whites into egg yolk mixture with a tablespoon, and combine them well.
- Pour the egg yolk mixture over the remaining egg whites. Gently fold the ingredients with the tablespoon from the bottom to the top. Avoid mixing and breaking whipped egg whites.
- Place olive oil on the heated frying pan.
- Place all the egg mixture onto the frying pan. Place a lid on and keep cooking for five minutes. Don't open the lid.
- Once the omelette surface is cooked, place parmesan cheese on top. Turn off the heat and transfer the omelette onto a plate. Fold it into half.That's it! Serve immediately. Enjoy!
- Sugar is added to egg whites not to be sweetened but to keep the structure of whipped eggs. If you prefer hand held whisking, keep the egg whites in the freezer for three minutes. This way you can save whipping time.
- Use a tablespoon to fold the omelette mixture. It won’t break the whipped egg whites.
- I use a skillet, but a 9 to 10 inch nonstick skillet would be handy to make this omelette.