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
SUMMER SOUFFLé OMELETTE
Great for brunch or a light supper, this recipe can also be adapted to make a tasty pudding
Provided by Good Food team
Categories Breakfast, Brunch, Dessert, Lunch, Main course, Snack, Supper
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 302 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 20 grams protein, Sodium 0.81 milligram of sodium
THREE CHEESE SOUFFLé OMELETTE
Steps:
- Place a 7-or-8-inch nonstick skillet over medium-low heat. Set the oven rack to the center position and heat the broiler to high.
- Place the yolks into a medium bowl and the whites into a large metal or glass bowl. Add the salt to the whites and, using a metal whisk or hand mixer, whip up until foamy and they hold medium peaks. Set aside. Lightly whisk the egg yolks until slightly foamy. Using a metal spoon or large whisk, gently fold the yolks into the whites just until combined.
- Melt the butter in the pan and gently pour in the eggs. Allow the omelette to cook for 1 minute. Gently sprinkle with all the cheese and transfer to the oven for 2 to 3 minutes, or until the cheese melts.
- Gently fold the omelette in half and transfer to a plate. Scatter with the herbs, season with salt and pepper and serve immediately.
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.
Nutrition Facts : Calories 485 calorie, Fat 34 grams, SaturatedFat 17 grams, Carbohydrate 4 grams, Fiber 1 grams
PEACH OMELETTE SOUFFLE
Make and share this Peach Omelette Souffle recipe from Food.com.
Provided by najwa
Categories Breakfast
Time 17m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix the peach and jam in a small bowl, set aside.
- In a small bowl, beat 1 teaspoon sugar with the egg yolks until pale and creamy (this takes a few minutes).
- In another bowl, beat egg whites until stiff.
- Pour egg yolks over it, fold gently.
- Heat a non-stick 7" skillet, spray with non-stick cooking spray; pour eggs into it.
- Cook for a few minutes until lightly browned, transfer to a broiler and continue cooking until top is browned; watch carefully!
- Fill with the peach mixture and fold, sprinkle with icing sugar.
MILE HIGH OMELETTE SOUFFLE
All you need is a electric frying pan, for this easy basic Brunch dish. Good served with toast and sliced tomatoes. Baking time depends on the number of eggs used. Kids really enjoy this due to its simplicity (I have even omitted the mushrooms) but feel free to change this recipe to reflect your tastes.
Provided by Tys Kitchen
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
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.
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