SOUFFLE OMELETTE RECIPE (SUPER FLUFFY)
Making quick and easy 'souffle omelette' recipe for breakfast. Super fluffy omelette prepared within 10 minutes. Watch video recipe step by step. Must try!!
Provided by Hinz
Categories Breakfast
Time 15m
Number Of Ingredients 4
Steps:
- Separate the egg yolk and white in a bowl.
- Beat the egg white using an electric beater until it gets creamy in texture.
- Add Egg yolk in creamy egg white mixture.
- Season with salt and pepper.
- Beat the mixture to get a single color tone.
- Heat up the pan, brush with butter.
- Pour the egg mixture into a low heated pan.
- Cover and cook for 2 minutes on low heat.
- After 2 minutes, uncover and fold the omelette.
- Cook for a few seconds and take out.
- Delicious and tasty 'Souffle Omelette' is ready to serve.
Nutrition Facts : Calories 294 kcal, ServingSize 1 g
PUFFY OMELET
Provided by Michael Symon : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Separate the egg yolks and whites into 2 separate medium bowls. Add 1 tablespoon of water to the egg whites and, using a hand mixer, beat on medium-high speed until medium peaks form, 4 to 5 minutes.
- Season the yolks with salt and pepper and beat until smooth, thickened and slightly pale in color. Fold one-third of the egg whites into the egg yolks and thoroughly mix until there are no streaks. Add half of the Gruyere and the soda water. Pour in the remaining egg whites and gently fold to combine.
- Melt the butter in a 10-inch nonstick skillet over medium heat until it foams, then pour in the egg mixture, smoothing the top. Cover the skillet and cook until the omelet is golden brown on the bottom and you can lift the edges to peak underneath, about 5 minutes.
- Sprinkle the remaining cheese and the herbs on top, cover the skillet and cook 2 more minutes. Remove the pan from the heat and keep covered until the cheese melts, about 1 minute. Fold over and serve.
SOUFFLE OMELET (PUFFY OMELET)
This Omelet is very light and fluffy. Fill it with any of your favorite fillers. Makes a very attractive presentation. Keep in mind that, although this dish looks very big, it is not as filling as you might think because it is such a light omelet.
Provided by Karen From Colorado
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 183.8, Fat 14, SaturatedFat 6.6, Cholesterol 392.9, Sodium 456.1, Carbohydrate 1.6, Sugar 0.6, Protein 12.1
FLUFFY SOUFFLE OMELETTE
Upgrade your morning breakfast with this Fluffy Soufflé Omelette recipe. Each bite is filled with rich flavor that melts in your mouth and tastes like a cheesy cloud!
Provided by Sarah Bond
Categories Breakfasts
Time 15m
Number Of Ingredients 4
Steps:
- Separate: Separate the egg whites from the yolks, placing them in separate bowls. Be sure to not get any drops of egg yolk in the egg whites or they won't whip correctly!
- Beat Whites: In a large, clean bowl, beat the egg whites until you get stiff peaks.
- Beat Yolks: In a small bowl, whisk or beat together the yolk and salt until it is pale and creamy looking, about 30 seconds.
- Fold: With a rubber spatula, gently fold the egg yolks into the egg whites. Add half of the cheese and fold to combine.
- Cook: Melt the butter in a large saute pan over medium/low heat. Add the egg mixture, using your spatula to spread it out into an even circle. Cover and cook until the bottom is golden and the top is just barely set, about 3 to 5 minutes. Sprinkle on remaining cheese, allowing it to melt.
- Fold: Fold omelette in half (to do this without breaking the omelette, I like to slide the omelette halfway off the pan and onto a plate, then fold the remaining half over itself).
- Serve: Season with salt and pepper, as needed. Serve immediately.
Nutrition Facts : ServingSize 1 omelette, Calories 532 kcal, Carbohydrate 1.5 g, Protein 26.1 g, Fat 47.3 g, SaturatedFat 25.2 g, Cholesterol 649 mg, Sodium 1130 mg, Sugar 1.3 g
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.
SUPER FLUFFY OMELET RECIPE BY TASTY
Here's what you need: large egg whites, large egg yolks, unsalted butter, salt, pepper, fresh chive
Provided by Pierce Abernathy
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
- Whisk the egg yolks until they become homogenous and pale in color. Set aside.
- Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
- Carefully fold the egg yolks into the egg whites until fully incorporated.
- Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
- Lift up each side of the omelette and drop a tablespoon of butter underneath.
- Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
- Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
- Fold the omelette onto a plate and sprinkle with chives.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 1 gram, Fat 35 grams, Fiber 0 grams, Protein 31 grams, Sugar 1 gram
PUFFY OMELET
This is a beautiful presentation for an omelet. It doesn't look like scrambled eggs! Try with you favorite filling and toppings
Provided by TishT
Categories Breakfast
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, let egg whites warm to room temperature about 1 hour.
- Preheat the oven to 350 degrees F.
- On high, beat egg whites with mixer with cream of tartar just until stiff peaks form when beaters are slowly raised.
- In small bowl, using the same beaters, beat egg yolks until thick and lemon colored.
- Add salt, pepper, and milk gradually, beat until well combined.
- With a wire whisk or rubber spatula gently fold egg yolk mixture into the egg whites just until combined.
- Slowly heat a 9-10" heavy skillet with heat resistant handle, or an omelet pan.
- (To test temperature sprinkle a little cold water on skillet. Water should sizzle and roll off in drops).
- Add butter and oil; heat until it sizzles briskly-it should not brown.
- Tilt pan to coat side with butter mixture.
- Spread egg mixture evenly in pan; cook over low heat, without stirring, until lightly browned on underside-about 10 minutes.
- Transfer skillet to oven, bake 10-12 minutes or until top seems firm when gently pressed with fingertip.
- To serve, fold omelet in half.
- Turn out onto heated serving platter.
- Garnish with parsley sprigs, if desired.
SOUFFLE OMELET WITH BRIE MUSHROOMS AND ONIONS
This is a puffy omelet with creamy brie cheese. Nice for a brunch!The picture I have here is made with half the ingredients.
Provided by Rita1652
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg yolks until thick and light in color.
- Add cream, salt, pepper, and parsley.
- Beat egg whites till they form peaks then fold into yolk mixture and gentle toss in mushrooms and onions.
- Pour into a hot buttered cast iron pan.
- Cook slowly until omelet puffs up and is firm on the bottom.
- Place into a preheated oven 350 degrees for about 3 minutes then sprinkle brie on top and bake for 2 more minutes.
- Fold omelet in half and serve.
LEMON SOUFFLE OMELETTE
I have a fascination with sweet omelettes at the moment and this one I found on Delia online. This is gorgeous, I really enjoyed it.
Provided by Mandy
Categories Breakfast
Time 7m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- First of all, add the lemon rind and juice to the egg yolks, together with the sugar, and whisk until the mixture is slightly thick and creamy.
- Now start to melt the butter in the frying pan and turn the heat on the grill to its highest setting.
- Whisk the egg whites until stiff, then using a metal spoon lightly and quickly fold them into the yolks.
- Now pour the lot on to the foaming butter, then fold and stir a bit to prevent anything sticking to the bottom. After about 10 seconds, place the pan under the grill, so that the top can brown nicely.
- Serve immediately straight from the pan.
- If you like to make it slightly more spectacular you can warm a small ladle and pour brandy into it. Set light to the brandy, then carry your omelette to the table, pouring the lighted brandy over just before you get there.
Nutrition Facts : Calories 382.6, Fat 26.4, SaturatedFat 11.9, Cholesterol 665, Sodium 292.1, Carbohydrate 17.8, Fiber 0.2, Sugar 14.9, Protein 19.2
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