There are some things…okay maybe just a few…that Brett is better at cooking than me. Like grilling meat and cooking eggs. He does have a mean chocolate chip cookie recipe too, but I’ll save that one for another time. Oh, and most recently making yogurt in the instant pot.
He has totally mastered making this easy omelette soufflé. When we first tried the omelettes at the Original Pancake House he immediately wanted to recreate that thick, flulffy omelette. He did his research and got to work. It’s totally his thing now and when I’m not feeling like making Sunday breakfast or even dinner during the week, I’ll ask him to make this!
It’s actually pretty easy, just requires a couple of steps in cooking. You will need:
A cast iron skillet! Six eggs. Shredded cheese. And any other mix-ins you want in your omelette–bacon crumbles, diced ham, veggies. You choose!
We cut it out like pizza and dish it up!
Easy Omelette Soufflé
Yield 2-3 people
Ingredients
- 6 eggs
- 1-2 tbsp butter
- 1/2 cup shredded cheese of choice
- 1/4 cup thinly sliced and chopped ham or bacon, or any other veggies you want to add (optional)
- salt and pepper to taste
Instructions
- 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.
Notes
*option to add diced ham or crumbled bacon on top once you pour the egg mixture into the pan.
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 612 | ||
% Daily Value | ||
Total Fat 51 g | 78% | |
Saturated Fat 28 g | 140% | |
Unsaturated Fat 20 g | ||
Trans Fat 1 g | ||
Cholesterol 667 mg | 222% | |
Sodium 813 mg | 34% | |
Total Carbohydrates 4 g | 1% | |
Dietary Fiber 1 g | 4% | |
Sugars 1 g | ||
Protein 34 g | 68% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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