Tuesday, December 31, 2019
This Souffle Omelette is a light & fluffy take on traditional omelette. It's made by separating the egg whites from the yolk and customizable with toppings. Souffle Omelette? Sounds so fancy and it certainly looks fancy, but you can easily whip up this recipe in minutes and enjoy a unique breakfast experience.
The first recipe I started with from the Half Baked Harvest Cookbook is this Souffle Omelette with Spinach, Artichokes and Brie because first of all, I’ve never made a souffle omelette before so that was intriguing for me; and second of all, I’ve never added fruit to my omelettes before. So it was a new culinary experience for me and I loved it!
Souffle Omelette
Course: Breakfast
Cuisine: American
Prep Time: 3 mins
Cook Time: 9 mins
Total Time: 12 mins
Servings: 2 servings
Calories: 289kcal
Ingredients
- 3 large eggs separated
- 1/4 cup whole milk
- Kosher salt and freshly ground pepper
- 1 Tbsp butter
- 1/4 cup marinated artichokes quartered
- Handful of baby spinach
- 2 oz Brie cheese thinly sliced (rind on or off)
- Honey for drizzling
- Fresh blueberries for serving
Instructions
- In a medium bowl, whisk together the egg yolks, milk and a pinch each of kosher salt and pepper until combined.
- In a large bowl, using a handheld mixer, beat the egg whites until they hold stiff peaks, about 1-2 minutes. Using a spatula, gently fold the egg whites into the yolk mixture until just combined. It is okay if the mixture is not completely smooth, just be careful not to deflate the whites.
- In a 10-12 inch skillet, melt the butter over medium heat. Add the egg mixture and cook without moving until the top of the egg just beings to set, about 4 minutes.
- Add the artichokes, spinach and Brie to one side (or all) of the omelet, cover the skillet, and cook for 3-4 minutes until the cheese just begins to melt. Carefully fold over the empty side of the omelet to enclose the filling and cook for 1 more minute.
- Remove the pan from the heat and slide the omelet onto a plate.
- Drizzle the omelet with honey and top with blueberrie
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