My husband has been mastering his omelette soufflé skills over the last few weeks. He’s so much better at cooking eggs than I am. (I know, eggs are like the easiest thing to cook right?) It kind of drives me nuts. But then again, I kind of love it. When I want a break from making dinner (or breakfast) I suggest we have eggs. He knows he makes them better so he gets right to work.
This omelete soufflé has been the closest he has been to recreating our favorite omelettes from The Original Pancake house. They are so stinking thick and fluffy. And full of the yummiest toppings. We’ve kept it simple with just some ham and cheese for ya.
- 3 eggs, separated
- 1-2 tbsp butter
- 1/2 cup shredded cheese of choice)
- 1/4 cup thinly sliced and chopped deli ham
- salt and pepper to taste
- Heat oven to broil. Make sure rack is in the center of the oven.
- Place egg whites In a large bowl and beat with a handheld mixer until soft peaks form.
- In another bowl, whisk the egg yolks together with a pinch of salt. Slowly fold the 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.
- Place skillet in the broiler for about 1 1/2 minutes. Remove, quickly sprinle cheese and ham over the top. Place back in the broiler until omelette is golden.
- Slide out of pan onto a plate, garnish with some green onion and serve.
- **we doubled this recipe and used a larger pan, which also allowed us to fold omelette in half.
- source: Food & Wine.