Souffle Baked Omelet Recipes

SOUFFLé OMELET WITH SPINACH AND BRIE

Steps:

• Separate the egg whites and yolks into two medium bowls.
• In the egg yolks, whisk together the yolks, milk, and a pinch each of the salt and pepper until just combined.
• Use a handheld mixer to beat the egg whites until they are stiff peak (about 1 1/2 minutes). Using a spatula, gently fold the egg whites into the yolk mixture until just combined - do not over fold - you'll still be able to see some of the egg whites and that's OK.
• In a 10-12 inch non-stick skillet (I used 10 inch and it was a thick omelet), melt 1 tablespoon of the butter over medium heat. Add the egg mixture and smooth it evenly and gently to fill the pan.
• Cook without moving it or stirring until the middle just starts to set, about 3-4 minutes.
• Add the spinach and Brie to one half of the omelet, cover the skillet and cook for 2-3 minutes until the cheese just begins to melt. Carefully (I used a spatula on either side) fold the empty side over the filled side to enclose. Cook for 1 minute.
• Remove the pan from the heat and slide the omelet onto a plate.
• In a small saucepan, melt the remaining 2 tablespoons of butter and add the honey. Stir until melted and combined. Remove from heat and stir in a pinch of kosher salt.
• Drizzle the omelet with as much of the sauce as you want (to taste) and top with the blueberries. Serve immediately.

SUMMER SOUFFLé OMELETTE

Steps:

• Heat grill to high. Crack the eggs, then separate the yolks from the whites into 2 bowls. Tip the Parmesan and most of the basil in with the yolks and season. Whisk the whites vigorously for about a min until light and fluffy, then, using the same whisk, beat the yolks with the Parmesan and basil. Finally, whisk the yolk mix into the whites.
• Heat the oil in a small frying pan and tip in the egg mix. Leave to cook for a min, then drop over the goat's cheese and tomatoes. Place the pan under the grill for 5 mins until puffed up, golden, and set with only the slightest wobble. Scatter over the remaining basil leaves, then serve the soufflé omelette straight from the pan with salad.

BAKED OMELETTE - USE YOUR FAVORITE TOPPINGS (GF)

Steps:

• Preheat oven to 350°F / 175°C.
• Lightly butter ramekin dishes or a small casserole pan.
• Beat the eggs together with the sour cream until everything is a uniform light yellow color, and there is a little bit of foam on the top, about 5 minutes.
• Mix in the cheese, spring onions and bacon.
• Carefully pour or spoon into the prepared ramekin dishes or casserole pan.
• Bake in the oven for 25-30 minutes (for the two cocottes, I baked the omelette for 25 minutes; for the small casserole dish, I baked the omelette for 30 minutes) until the omelette is puffed up.
• Serve immediately.

CHEESE & HAM SOUFFLéD OMELETTE

Steps:

• Mix most of the cheese with the ham or gammon, egg yolks, mustard, herbs and some seasoning. Whisk egg whites until stiff. Using a rubber spatula, gently fold the whites into the yolk mixture until evenly mixed.
• Heat a splash of olive oil in a small non-stick frying pan. Pour mixture into the pan and cook for 4 mins until the underside is set and browned. Sprinkle over the remaining cheese and grill for 2 mins until cheese is bubbling and golden.

OVEN BAKED OMELET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
• Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
• Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.

BAKED OMELET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
• Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
• Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.

SOUFFLE OMELETTE RECIPE (SUPER FLUFFY)

Steps:

• Separate the egg yolk and white in a bowl.
• Beat the egg white using an electric beater until it gets creamy in texture.
• Add Egg yolk in creamy egg white mixture.
• Season with salt and pepper.
• Beat the mixture to get a single color tone.
• Heat up the pan, brush with butter.
• Pour the egg mixture into a low heated pan.
• Cover and cook for 2 minutes on low heat.
• After 2 minutes, uncover and fold the omelette.
• Cook for a few seconds and take out.
• Delicious and tasty 'Souffle Omelette' is ready to serve.

SUPER FLUFFY OMELET RECIPE BY TASTY

Steps:

• Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
• Whisk the egg yolks until they become homogenous and pale in color. Set aside.
• Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
• Carefully fold the egg yolks into the egg whites until fully incorporated.
• Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
• Lift up each side of the omelette and drop a tablespoon of butter underneath.
• Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
• Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
• Fold the omelette onto a plate and sprinkle with chives.
• Enjoy!

BASIC SOUFFLé

Steps:

• Preheat oven to 375° F (190° C).
• Melt butter in medium saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Continue stirring until mixture boils and is smooth and thickened.
• Separate eggs. Beat yolks well and add ¼ cup (50 mL) of warm sauce mixture to egg yolks.
• Combine yolk mixture with remaining sauce, blending thoroughly. If desired, add finely chopped filling ingredients, stirring into white sauce until blended (see variations). Set sauce aside to cool slightly.
• Beat egg whites and cream of tartar in large bowl, until stiff but not dry. Fold some of the egg whites into sauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites.
• Carefully pour into 4-cup (1 L) soufflé or casserole dish.
• Bake in preheated 375° F (190° C) oven until puffed and lightly browned, 20 to 25 minutes or until done. Serve immediately.

PUFFY OMELET

Steps:

• Separate the egg yolks and whites into 2 separate medium bowls. Add 1 tablespoon of water to the egg whites and, using a hand mixer, beat on medium-high speed until medium peaks form, 4 to 5 minutes.
• Season the yolks with salt and pepper and beat until smooth, thickened and slightly pale in color. Fold one-third of the egg whites into the egg yolks and thoroughly mix until there are no streaks. Add half of the Gruyere and the soda water. Pour in the remaining egg whites and gently fold to combine.
• Melt the butter in a 10-inch nonstick skillet over medium heat until it foams, then pour in the egg mixture, smoothing the top. Cover the skillet and cook until the omelet is golden brown on the bottom and you can lift the edges to peak underneath, about 5 minutes.
• Sprinkle the remaining cheese and the herbs on top, cover the skillet and cook 2 more minutes. Remove the pan from the heat and keep covered until the cheese melts, about 1 minute. Fold over and serve.

SOUFFLE BAKED OMELET

Steps:

• Preheat oven to 350 degrees. 1. Mix the dry ingredients in a bowl. Add enough milk to make a paste and then add the remaining milk a little at time, stirring after each addition, until you have a smooth mixture. Add the eggs and cheese. 2. Grease a 9-inch pie pan with butter. Pour the omelet mixture into the pie pan and bake for 40-45 minutes or until the omelet starts to brown and a knife inserted in the center comes out clean. Variations: Add herbs, spices, sautéed vegetables, ham, or other meats or vegetables as desired to this recipe as you would for stove-top omelets.