Mile High Omelette Souffle Food

FRUIT SOUFFLE OMELETTE

Steps:

• Combine 1/2 teaspoon of the sugar with the cinnamon. Place the fruit in a small bowl and add the cinnamon-sugar. Toss to combine.
• Heat the 3 tablespoons of butter in a small saute pan over medium heat. Add the fruit and saute for about 5 minutes or until the fruit begins to caramelize. Remove from the heat and set aside.
• Preheat the oven to 375 degrees F.
• Using an electric mixer, beat the egg whites until stiff peaks form. Using an electric mixer, beat the egg yolks with the remaining sugar until very light and fluffy. Fold in the vanilla and lemon zest. When well blended, fold in the beaten egg whites.
• Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat. Place the fruit (if sliced, fan it out) into the pan and pour in the batter to cover the fruit. Cook for 1 1/2 minutes. Place in the preheated oven and bake for about 10 minutes or until the omelette is puffed and golden.
• Remove from the oven and carefully invert onto a serving plate. Dust with confectioners' sugar and serve. NOTE: If desired, you can garnish the plate with fresh fruit and mint.

OMELET SOUFFLé

Steps:

• Preheat the broiler and position a rack in the center of the oven. In a large bowl, using a whisk or a handheld electric mixer, beat the egg whites until soft peaks form.
• In a small bowl, whisk the egg yolks with the salt and one-fourth of the beaten egg whites. Fold the yolk mixture into the remaining beaten whites until no streaks remain.
• In an 8-inch ovenproof skillet, melt the butter. Scrape the omelet mixture into the skillet and shake gently to evenly distribute the eggs. Sprinkle the cheese all over and transfer the skillet to the oven. Broil the omelet for about 3 minutes, until lightly browned and very puffy. Carefully slide the omelet onto a plate, folding it in half. Serve right away.Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.

SUMMER SOUFFLé OMELETTE

Steps:

• Heat grill to high. Crack the eggs, then separate the yolks from the whites into 2 bowls. Tip the Parmesan and most of the basil in with the yolks and season. Whisk the whites vigorously for about a min until light and fluffy, then, using the same whisk, beat the yolks with the Parmesan and basil. Finally, whisk the yolk mix into the whites.
• Heat the oil in a small frying pan and tip in the egg mix. Leave to cook for a min, then drop over the goat's cheese and tomatoes. Place the pan under the grill for 5 mins until puffed up, golden, and set with only the slightest wobble. Scatter over the remaining basil leaves, then serve the soufflé omelette straight from the pan with salad.

CHEESE & HAM SOUFFLéD OMELETTE

Steps:

• Mix most of the cheese with the ham or gammon, egg yolks, mustard, herbs and some seasoning. Whisk egg whites until stiff. Using a rubber spatula, gently fold the whites into the yolk mixture until evenly mixed.
• Heat a splash of olive oil in a small non-stick frying pan. Pour mixture into the pan and cook for 4 mins until the underside is set and browned. Sprinkle over the remaining cheese and grill for 2 mins until cheese is bubbling and golden.

EASY OMELETTE SOUFFLé

Steps:

• Heat oven to broil. Make sure rack is in the center of the oven.
• Crack and separate the egg yolks and egg whites into different mixing bowls. Beat the egg whites with a handheld mixer on high speed until soft peaks form.
• In the other bowl, whisk the egg yolks together with a pinch of salt.
• Gently fold the egg yolks into the beaten egg whites, until evenly incorporated (no yellow streaks)
• Melt butter in an 8" ovenproof skillet over medium heat.
• Scrape the omelet mixture into the skillet. Gently shake the pan to evenly distribute the eggs. Cook on the stovetop over medium-high heat for two minutes.
• Then, place skillet in the broiler for about 1 1/2 minutes. Remove from oven and quickly sprinkle cheese, ham, or other toppings over the top. Place back in the oven to broil until the omelette is golden and puffed up.
• Slide out of pan onto a plate and serve.

SOUFFLE OMELET (PUFFY OMELET)

Steps:

• Beat egg whites until frothy.
• Add water and salt; continue beating about a minute or until stiff peaks form.
• Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes).
• Fold yolks into whites.
• Heat butter in a 10 inch skillet with an oven proof handle.
• Pour in egg mixture, mounding it a little higher on the sides.
• Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.
• Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.
• Make a shallow cut off center of the omelet.
• Place your fillers on the larger half of the omelet.
• Fold the smaller half over the fillers.
• Slip omelet onto a warmed plate.

A HEALTHIER DENVER OMELET RECIPE

Steps:

• Heat the olive oil in a medium sauté pan over medium heat. Add the bell pepper, mushrooms, and onions and cook for about 7 minutes, until the vegetables are soft and lightly browned. Add the ham, cook for 1 minute more, then season with salt and pepper. Combine the eggs and milk and whisk until fully blended. Season with a few pinches of salt. Heat a small nonstick pan over medium heat. Swirl with just enough olive oil to coat. Ladle in one-quarter of the eggs, and as soon as they begin to set, use a wooden spoon to scrape the egg from the bottom, working from one side of the pan to the other (like you were scrambling eggs). Stop scraping just before the egg is fully cooked, then spread one-quarter of the cheese and one-quarter of the vegetable mixture across the omelet. Use a spatula to carefully fold the egg over on itself. Slide the omelet out onto a warm plate. Repeat to make 4 omelets.

SWEET OMELETTE SOUFFLE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Separate the egg into 2 separate bowls.
• Add half of the sweetener to the yolks and whisk until mixed thoroughly.
• Clean and dry the whisk, then whisk the whites until they form a stiff peak.
• Gently mix the yolks into the whites making sure it's mixed evenly.
• Add the mix into a hot frying pan that has been spayed with low calorie cooking spray.
• Allow to cook for approximately 3-4 minutes, or until the bottom is golden brown.
• Place the pan under a hot grill for another few minutes, until the omelette is set and golden.
• Mix the yoghurt with the other half of the sweetener, and the vanilla extract.
• Turn out on to a plate and fill with your chosen fruit. Then spoon over the yoghurt mix to serve.

MILE HIGH OMELETTE SOUFFLE

Steps:

• Heat large electric frying pan to 300°F Fry mushrooms in butter.
• Meanwhile separate eggs whites and yolks into 2 different bowls. Beat egg whites until stiff. Set aside.
• Beat egg yolks, salt, pepper, flour, baking powder and milk.
• Fold in egg whites into yolk mixture. Gently pour over mushrooms. Seal tightly with lid and DO NOT lift lid. Cook for 10 to 15 minutes. Sprinkle grated cheese over omelette. Close lid and cook for 5 more minutes.
• Cut into squares and serve with toast.

WORLD'S TALLEST OMELET

Steps:

• Preheat the broiler to high.
• Warm up the steak and spinach in a saute pan or in the microwave. Place all ingredients, except butter, leftovers and cheese in a blender and process on high speed for about 10 seconds to incorporate air into the mix; the club soda and baking powder will help the omelet to rise. (You may also use a hand-held blender with a deep cup).
• Melt the butter in a large non-stick pan over medium-high heat. Pour in the egg mixture, and using a rubber spatula, slowly push the cooked egg from 1 side of the bottom of the pan to the other to allow new raw egg to reach the bottom of the pan and cook (this creates height and keeps the bottom from burning).
• When the omelet is cooked on the bottom and the top is still runny, you can either flip the omelet in the pan to finish, or to make the "Tallest" omelet possible, place the pan just below the broiler with the oven door open and the handle sticking out (it could melt otherwise) for about 30 seconds until the omelet rises and lightly browns.
• Remove from heat, add warmed leftover filling and the cheese, and fold in half. To serve, slice into pieces. If desired, save a little filling and cheese to put on top after folding.

DENVER OMELET BREAKFAST PIZZAS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with non-stick cooking spray.
• Sprinkle a little cheddar cheese on the bottom of each pita around. Spread the scrambled eggs on top of the cheese. Spread the ham on top of the eggs
• Sprinkle the green pepper and onions on top of the ham. Top with the remaining cheddar cheese, using more if you like it extra cheesy! Place the pizzas on the baking sheet and bake at 400 until the cheese is thoroughly melted and everything is heated through, about 9-11 minutes. Sprinkle with the green onions before serving.

THE 1 GENIUS RECIPE THAT LOOKS LIKE A PANCAKE AND TASTES LIKE AN EGG

Steps:

• Heat the oven to 350°F.
• Crack the eggs into a metal, preferably copper, bowl. With a large whisk, begin beating the eggs, working air into them for a few seconds. Season with the salt and continue whipping until the eggs have creamy, soft peaks and hang for a quarter second from the whisk before falling back into the bowl in a fluffy ribbon. This will take about 3 minutes of vigorous whisking (don't give up!).
• Set a seasoned 8- or 9-inch carbonsteel pan over medium-high heat and heat until very hot, about 3 minutes. While you wait, continue beating the eggs so they don't lose volume. Add the butter to the pan, swirl to coat it in fat, and pour in the whipped eggs. Let cook, undisturbed, for 1 minute. Transfer the skillet to the oven and bake 2 minutes. Remove and return to medium-high heat for about 1 minute, until the bottom of the omelet is browned and the omelet releases from the bottom of the pan.
• Use an offset spatula to half-slide the omelet onto a large plate. Use the inner edge of the pan to fold the omelet over itself on the plate, allowing the soft, souffléed filling to ooze out of the omelet, creating a crescent border of soft egg around the omelet. Serve immediately.

SOUFFLE OMELETTE

Steps:

• In a medium bowl, whisk together the egg yolks, milk and a pinch each of salt and pepper until combined.
• In a large bowl, using a handheld mixer, beat the egg whites until they hold stiff peaks, about 2 minutes. Using a spatula, gently fold the egg whites into the yolk mixture until just combined, being 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 begins to set, about 4 minutes.
• Add the cheese on one side of the omelette, 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 and cook for 1 more minute.
• Remove the pan from the heat and slide the omelet onto a plate. Garnish with fresh parsley and serve immediately.

OMELETTE SOUFFLE

Steps:

• Beat egg yolks with sugar, salt, and lemon rind.
• Beat egg whites until stiff. Fold into yolk mixture.
• Heat butter in a 9" skillet.
• When begins to bubble, add egg mixture.
• Cook slowly til bottom is golden brown.
• Cover pan til top is completely cooked, or serve with top SLIGHTLY runny, as with a regular French omelette.
• You may also turn it browned on both sides.
• Spread with fruit sauce or preserves.
• Fold in half and serve.