Omelet soufflé
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 puree, or powdered sugar fo r a delicious and unique breakfast treat!
Equipment
- 1 saute pan oven safe
Ingredients
- 2 eggs, yolks and whites separated
- 2 tbsp flour
- 1 tbsp powdered sugar optional
- ⅛ tsp salt
- 1 tbsp butter
Instructions
- 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 omelette). 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.
- 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.
- 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.
- 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 omelet will deflate a bit, which is normal, but that's why it's important to serve immediately so you get the maximum soufflé effect.
Notes
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).