Souffle Omelet Puffy Omelet Recipes

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.

PUFFY OMELET

Steps:

• Heat oven to 325°F.
• In medium bowl, beat egg whites, water and salt with electric mixer on high speed until stiff but not dry. In small bowl, beat egg yolks and pepper on high speed about 3 minutes or until very thick and lemon colored. Fold egg yolks into egg whites.
• In 10-inch ovenproof skillet, melt butter over medium heat. As butter melts, tilt skillet to coat bottom. Pour egg mixture into skillet. Gently level surface; reduce heat to low. Cook about 5 minutes or until puffy and bottom is light brown. Carefully lift omelet at edge to see color.)
• Bake uncovered 12 to 15 minutes or until knife inserted in center comes out clean.
• Tilt skillet and slip pancake turner or metal spatula under omelet to loosen. Fold omelet in half, being careful not to break it. Slip onto warm serving plate. Serve with salsa or tomato pasta sauce.

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.

SOUFFLE OMELET (PUFFY OMELET)

Steps:

• Beat egg whites until frothy.
• Add water and salt; continue beating about a minute or until stiff peaks form.
• Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes).
• Fold yolks into whites.
• Heat butter in a 10 inch skillet with an oven proof handle.
• Pour in egg mixture, mounding it a little higher on the sides.
• Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.
• Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.
• Make a shallow cut off center of the omelet.
• Place your fillers on the larger half of the omelet.
• Fold the smaller half over the fillers.
• Slip omelet onto a warmed plate.

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!

FRUIT SOUFFLE OMELETTE

Steps:

• Combine 1/2 teaspoon of the sugar with the cinnamon. Place the fruit in a small bowl and add the cinnamon-sugar. Toss to combine.
• Heat the 3 tablespoons of butter in a small saute pan over medium heat. Add the fruit and saute for about 5 minutes or until the fruit begins to caramelize. Remove from the heat and set aside.
• Preheat the oven to 375 degrees F.
• Using an electric mixer, beat the egg whites until stiff peaks form. Using an electric mixer, beat the egg yolks with the remaining sugar until very light and fluffy. Fold in the vanilla and lemon zest. When well blended, fold in the beaten egg whites.
• Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat. Place the fruit (if sliced, fan it out) into the pan and pour in the batter to cover the fruit. Cook for 1 1/2 minutes. Place in the preheated oven and bake for about 10 minutes or until the omelette is puffed and golden.
• Remove from the oven and carefully invert onto a serving plate. Dust with confectioners' sugar and serve. NOTE: If desired, you can garnish the plate with fresh fruit and mint.

PUFFY OMELET

Steps:

• In a large bowl, let egg whites warm to room temperature about 1 hour.
• Preheat the oven to 350 degrees F.
• On high, beat egg whites with mixer with cream of tartar just until stiff peaks form when beaters are slowly raised.
• In small bowl, using the same beaters, beat egg yolks until thick and lemon colored.
• Add salt, pepper, and milk gradually, beat until well combined.
• With a wire whisk or rubber spatula gently fold egg yolk mixture into the egg whites just until combined.
• Slowly heat a 9-10" heavy skillet with heat resistant handle, or an omelet pan.
• (To test temperature sprinkle a little cold water on skillet. Water should sizzle and roll off in drops).
• Add butter and oil; heat until it sizzles briskly-it should not brown.
• Tilt pan to coat side with butter mixture.
• Spread egg mixture evenly in pan; cook over low heat, without stirring, until lightly browned on underside-about 10 minutes.
• Transfer skillet to oven, bake 10-12 minutes or until top seems firm when gently pressed with fingertip.
• To serve, fold omelet in half.
• Turn out onto heated serving platter.
• Garnish with parsley sprigs, if desired.

SOUFFLE OMELET WITH BRIE MUSHROOMS AND ONIONS

Steps:

• Beat egg yolks until thick and light in color.
• Add cream, salt, pepper, and parsley.
• Beat egg whites till they form peaks then fold into yolk mixture and gentle toss in mushrooms and onions.
• Pour into a hot buttered cast iron pan.
• Cook slowly until omelet puffs up and is firm on the bottom.
• Place into a preheated oven 350 degrees for about 3 minutes then sprinkle brie on top and bake for 2 more minutes.
• Fold omelet in half and serve.