Soufflé Omelette

• 6 large eggs, separated
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cream of tartar
• 1/2 cup shredded cheddar cheese
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh chives

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a medium bowl, whisk together egg yolks, milk, salt, and pepper.
3. 3 In a separate clean bowl, beat egg whites with cream of tartar until stiff peaks form.
4. 4 Gently fold the egg whites into the yolk mixture in two additions.
5. 5 Stir in the shredded cheddar cheese.
6. 6 Heat a 10-inch oven-safe skillet over medium heat, add 1 tablespoon butter, and swirl to coat.
7. 7 Pour in the egg mixture, tilting the skillet to spread it evenly.
8. 8 Dot the top with the remaining tablespoon of butter.
9. 9 Transfer skillet to the oven and bake until puffed and golden, about 12-15 minutes.
10. 10 Garnish with chives and serve immediately.

Equipment

• Oven-safe skillet
• Hand mixer or stand mixer

Variations

• Add sautéed mushrooms or spinach for extra flavor and nutrients.

Substitutions

• Use any shredded cheese of choice.
• Substitute milk with almond milk for a dairy-free option.

Pairings

• Freshly squeezed orange juice
• A hot cup of coffee

Nutrition

Tips

• For best results, use room temperature ingredients.
• Do not overmix the egg whites into the yolk mixture to maintain fluffiness.

Storage

Best enjoyed fresh; not ideal for storage due to texture changes.

Freezing: Does not freeze well due to the delicate structure.

Serving Suggestions

• Serve with a side of fresh fruit or a light salad.
• Pair with crispy bacon for a hearty breakfast.

FAQ