The fluffiest little 3-Cheese Omelette you ever did see
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Three Cheese Souffled Omelette
We've all been there. You've just woken up. You're hungry. You open the fridge and see a few perfect little eggs and a vegetable drawer filled with bits and bobs and inspiration strikes: "I'll make an omelette for breakfast!"
You grab some veg, maybe an onion, some mushrooms, a handful of greens, and hurriedly and haphazardly chop them all up. You pop your pan onto the heat, crank it all the way up to high because, gosh darnit, you're hungry and want to dig into this bad boy as soon as possible!
Fast forward to a warbly, flat-ish omelette filled with still-crunchy onions, sad and weepy mushrooms, wilted no-longer-green greens, and overcooked eggs.
Less. Than. Appetizing. And definitely not what the doctor ordered.
This here is my argument (read: recipe) for the most perfect omelette you'll ever have the joy of whipping up and gobbling down. A souffled omelette not only looks spectacular from start to finish, it also cooks up in the blink of an eye and has the most wonderful, even consistency.
A soufleed omelette does not lend itself well to veg but, personally, I don't much care for them in my eggs anyway as I find that they are always under or overcooked. I'd much rather dig into this cheesy lofty little number with a green salad or steamed asparagus on the side.
If the souffle aspect of this recipe seems a bit intimidating, believe me, it's as easy as anything! Check out this segment on The Marilyn Denis Show where I prepare my Three Cheese Souffled Omelette to see just how simple it is!
Three Cheese Souffled Omelette
Makes 1 - 7” omelet
3 large eggs, separated
¼ teaspoon salt
1 teaspoon butter
2 tablespoons grated extra old cheddar
2 tablespoons grated gruyere
1 tablespoon grated parmesan
2 teaspoons finely chopped chives
Salt and pepper, to season
Heat a 7” nonstick skillet over medium low, arrange your top oven rack about 6-8” below your broiler, and turn the broiler on to high.
Meanwhile, separate your eggs by placing the yolks in a medium bowl and the whites into a very clean large metal or glass bowl. When separating your eggs, it is important to make sure that no yolk gets into your whites. Even the littlest bit of yolk or fat can stop your whites from whipping up.
Using a clean metal whisk or hand mixer, whip up the egg whites until they are fluffy and hold soft peaks. Set those aside and whisk up the egg yolks with a bit of salt. The yolks need to be whisked for about 10 seconds or so, just until they lighten up a bit.
Using a metal spoon or large whisk, gently fold the yolks into the whites just until combined. The mixture will fall a bit and lose some of its fluffiness but be careful not to over stir as this will ruin the soufflé.
Pop the butter into your preheated pan, swirl around a bit so that the bottom and edges are nicely coated, and gently pour the egg mixture into the pan. Cook the omelette over medium low heat for 1 minute, gently sprinkle the cheeses on top, and pop the pan under the broiler for 3-4 minutes or until the cheese just begins to turn golden.
Remove the omelette from the oven and carefully fold it over on itself and transfer to a plate. Top with a scattering of chives and a bit more salt and pepper, if desired.