Stasia's Kitchen

A tall and pillowy omelet soufflé that only uses five ingredients (no leaveners!) and comes together in less than thirty minutes. Top with syrup, fruit purée, or powdered sugar for a delicious and unique breakfast treat!

A family favorite: omelet soufflé

This name is a rough translation from Polish for “omelet biszkoptowy.” It’s a family recipe and I haven’t come across this particular omelet iteration anywhere else. I have no idea how my family came around to making this, but it’s a delicious and quick breakfast that is sure to impress. Another plus? It’s incredibly customizable: take out the powdered sugar, add in more powdered sugar, add in herbs and cheese to make it savory, etc. However, the technique is important here (tips below).

**Because this recipe uses a pan that goes on the stove and in the oven, please make sure you have an oven mitt and wear it at all times when handling the baked omelet. Trust me, you do not want to forget this part (yes, I did burn myself before!).

Note on Serving Size

The photos on this page with the larger, skillet-cooked omelet soufflé used 7 eggs whereas the omelet below only used 2 eggs. You can scale the recipe up or down depending on how many people you’re serving. Just keep in mind that for every egg you use, you use one tablespoon of flour (i.e. 7 eggs, 7 tablespoons of flour).

Step 1:

Heat the oven to 350 degrees and make sure you have a sauté pan that works on the stove and in the oven. Separate your egg whites and yolks. It’s important that there be no yolk pieces in the whites as this will affect the whipping potential of the whites (and thus lead to a flat omelet). Place the whites in a large bowl and using a handheld mixer or a stand mixer, whip the egg whites on medium-high for about 4-5 minutes until you have medium soft peaks.

Step 2:

Once the whites are whipped, switch to a spatula and fold in 1 yolk and 1 tablespoon of flour. Fold until fully incorporated (make sure there are no flour or yolk streaks). Repeat wit the remaining yolk/flour and add in the salt and powdered sugar (if using). Fold until fully incorporated.

Step 3:

Heat a sauté pan to medium on the stove and add in a tablespoon of butter. Once the butter has melted, swirl it around the pan to make sure it coats most of the surface area. Next, add in the omelet mixture in one heap and let it cook for 4 minutes.

Step 4:

Place in the preheated oven for 11 minutes. You’ll know it’s ready when the top is lightly gold and the entire omelet looks set. Remove with an oven mitt (be careful the handle will be very hot!) and IMMEDIATELY serve. The omelette will deflate a bit, which is normal, but that’s why it’s important to serve immediately so you get the maximum soufflé effect.

Tips for Serving an Omelet Soufflé (including raspberry purée recipe)

• Serve with powdered sugar on top and maple syrup or jam.
  • OR make your own low-sugar fruit puree! I used raspberry purée, which I like best with the texture of the omelette.

Raspberry Purée:

• Add a cup of fresh raspberries to a small pot along with a tablespoon of sugar and a tablespoon of lemon and a dash of vanilla extract. Bring to a boil and then simmer on medium low for 3-4 minutes. Turn off heat and let stand for 5-10 minutes. I like to blitz mine in a blender or Vitamix to get a smoother texture.