1/4 cup store-bought pancake batter (made to package instructions)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Steps:
Whisk together the eggs, pancake batter, salt and pepper in a bowl. Melt the butter in a medium nonstick pan over low heat. Add the eggs and cook, stirring with a rubber spatula, until the eggs are mostly set, 3 to 4 minutes. Flip the omelet over itself and remove to a dish. Serve immediately.
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Preheat oven to broil. 2. In a large skillet, saute the mushrooms in 2 tbsp butter until they are soft and fragrant.
Pour mushrooms into a bowl and set aside. 4. Separate eggs and place into separate large bowls. 5. Whip egg whites using a hand mixer, until stiff peaks form. 6. Whisk egg yolks until liquefied. 7. Fold yolks into whites.
Melt remaining 1 Tbsp of butter in the skillet and pour half of the egg mixture into the pan, smooth the top with a spatula. 9. Sprinkle mushrooms and 2 cups of cheese on top, distributing evenly.
Scoop remaining egg mixture on top and smooth with a spatula. 11. On a medium-high burner allow the soufflé to cook for 5 minutes, undisturbed. 12. You can lift the edges with a spatula to see if the bottom is beginning to cook. 13. Next, place the skillet in the oven on Broil for 2-3 minutes, until there is a nice brown on top.
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