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
SOUFFLE OMELETTE
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
Provided by Yumna Jawad
Categories Breakfast
Time 12m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 410 kcal, Carbohydrate 5 g, Protein 25 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 549 mg, Sodium 518 mg, Sugar 4 g, TransFat 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
SOUFFLé OMELET WITH SPINACH AND BRIE
Fluffy omelet stuffed with baby spinach and melted brie. Topped with a honey butter sauce and sprinkled with fresh blueberries.
Provided by Tieghan Gerard
Categories Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- Separate the egg whites and yolks into two medium bowls.
- In the egg yolks, whisk together the yolks, milk, and a pinch each of the salt and pepper until just combined.
- Use a handheld mixer to beat the egg whites until they are stiff peak (about 1 1/2 minutes). Using a spatula, gently fold the egg whites into the yolk mixture until just combined - do not over fold - you'll still be able to see some of the egg whites and that's OK.
- In a 10-12 inch non-stick skillet (I used 10 inch and it was a thick omelet), melt 1 tablespoon of the butter over medium heat. Add the egg mixture and smooth it evenly and gently to fill the pan.
- Cook without moving it or stirring until the middle just starts to set, about 3-4 minutes.
- Add the spinach and Brie to one half of the omelet, cover the skillet and cook for 2-3 minutes until the cheese just begins to melt. Carefully (I used a spatula on either side) fold the empty side over the filled side to enclose. Cook for 1 minute.
- Remove the pan from the heat and slide the omelet onto a plate.
- In a small saucepan, melt the remaining 2 tablespoons of butter and add the honey. Stir until melted and combined. Remove from heat and stir in a pinch of kosher salt.
- Drizzle the omelet with as much of the sauce as you want (to taste) and top with the blueberries. Serve immediately.
Nutrition Facts : Calories 564 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 373 milligrams cholesterol, Fat 39 grams fat, Fiber 1 grams fiber, Protein 18 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 611 grams sodium, Sugar 38 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
SPINACH AND CHEDDAR SOUFFLE
Provided by Ina Garten
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
- Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
- Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
- Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.
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
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.
SPINACH AND BRIE OMELET
Steps:
- Wash the spinach in plenty of cold water at least twice to get rid of any grit or sand. The easiest way is to swish it around in a bowlful of cold water and lift it out. If there's grit in the bottom of the bowl, change the water and repeat the process. You can leave on the stems if you're using baby spinach. Otherwise, tear off the stems at the base of the large, crinkly leaves and discard.
- Steam the spinach by tossing it with a little water in a skillet over high heat. Alternatively, microwave it for 1 minute.
- Cool the spinach by running it under cold water, and drain it well in a colander. Give it a couple of good squeezes with your hands to get rid of as much liquid as possible. Using a sharp knife, roughly chop the spinach into 1/2-inch pieces.
- Using a whisk or a fork, beat the eggs with some salt and pepper in a small bowl until frothy.
- Heat the butter in an 8-inch nonstick skillet over medium heat. Add 1/3 cup of the spinach and sauté for 1 minute, or until very hot.
- Pour the eggs into the pan, tilting the pan to evenly distribute the eggs over the spinach. Let the eggs cook and set for about 5 seconds.
- Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan. After about 30 seconds, or when the eggs look cooked but are still moist, arrange the Brie slices on half of the omelet. The cheese is soft and will melt quickly.
- Using the spatula, fold the omelet in half. Cook the omelet for another 10 seconds. Slide the omelet from the pan onto a serving plate.
BABY SPINACH OMELET
Tender baby spinach, Parmesan cheese, and a little nutmeg are cooked with eggs. A carb-cutter's perfect start for the day.
Provided by HOLLYJUNE
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
- In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
Nutrition Facts : Calories 186 calories, Carbohydrate 2.8 g, Cholesterol 378.6 mg, Fat 12.3 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 4.5 g, Sodium 278.7 mg, Sugar 1.3 g
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