ingredients
  • Eggs 2 • 130 kcal
  • hot water 2 tbsp
  • Salt as much as is needed • 1 kcal
Calories refers to 100 gr of product

This is not your everyday omelette! A soufflé omelette is a super light and fluffy variation on the traditional omelette. This explains why they are also called cloud omelettes. Unlike a traditional omelette, where all the ingredients are mixed together in a bowl and cooked, the soufflé omelette has one or two extra steps. You get the fluffy texture by separating the egg yolks from the whites and whisking each separately. This incorporates air bubbles into the eggs, making them light and “airy”. The recipe is slightly more effort than traditional omelettes, but much easier than making a soufflé. If you’re having guests for breakfast, it will definitely impress them! It makes a great brunch dish too.

You can make this a sweet or savory omelette, depending on which fillings you add (see our recipe notes below).

How do you make a soufflé omelette?

Separate the egg yolks from the whites into two separate bowl, add a pinch of salt to each bowl.

Beat egg whites until stiff peaks form.

Add 2 tablespoons of hot water to the yolks and whisk until foamy.

Pour the foamy yolks into the pan.

Cover and cook for 5 minutes over medium heat.

After 5 minutes, add the egg whites on the yolks, flattening with the kitchen spatula. Cover and cook over medium heat for 5 minutes.

Carefully place the finished omelet on a plate.

Use your hands to fold the omelette in half. Serve with your choice of toppings and enjoy!

Tips

If you want to add more ingredients, whisk them into the egg yolks. Use sour cream, yogurt, fresh herbs, or even chili sauce.

If you want to make a filled omelette (with meats or vegetables), add these after the omelettes have cooked. If you add them before cooking, the egg mixture will be too heavy, and it will destroy the structure of the light omelette.

To make removal of the omelette easier, use a rubber spatula to carefully slide around the edges of the omelette to loosen it.

It’s important to beat the egg whites until they are completely stiff. This will ensure you’ve incorporated enough air into the mixture.

You can either use a non-stick pan or a well-seasoned cast iron pan. Whichever you use, you MUST grease it with butter to prevent sticking.

You can add any fillings you like: bacon pieces, cheddar cheese, smoked salmon, sauteed mushrooms, green peppers, tomatoes, fresh corn…basically anything you like! As long as you only fill the omelette after cooking.

For a sweet variation, follow the recipe as stated, but fill the cooked omelette with a sweet fruit compote, and a drizzle with honey.

Instructions

Separate the egg yolks from the whites into two separate bowl, add a pinch of salt to each bowl.

Beat egg whites until stiff peaks form.

Add 2 tablespoons of hot water to the yolks and whisk until foamy.

Pour the foamy yolks into the pan.

Cover and cook for 5 minutes over medium heat.

After 5 minutes, add the egg whites on the yolks, flattening with the kitchen spatula. Cover and cook over medium heat for 5 minutes.

Carefully place the finished omelet on a plate.

Use your hands to fold the omelette in half. Serve with your choice of toppings and enjoy!