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Upgrade your breakfast game with this fluffy soufflé omelette! Each bite melts in your mouth and tastes like a cheesy cloud. With a 5-star reader rating and easy step-by-step instructions, this tried-and-true recipe is a total winner.
You can’t go wrong pairing this with stovetop potatoes and vegetarian sausage gravy for a hearty diner-level breakfast.
save this recipe!Your New Favorite Breakfast
Traditional omelettes are good, but have you ever had a fluffy soufflé omelette? Something about these just makes you feel like you’re treatin’ yourself.
Maybe it’s the fluffiness, or maybe it’s the loaded-in cheddar. Either way, these babies always feel like an indulgent breakfast or brunch!
This recipe requires only four ingredients and comes together in just 15 minutes (10 for prep, 5 for cooking). It winds up being a very filling meal, so save the second half for later, share it, or enjoy the whole thing!
Reader rating
“Wonderfully easily, and easily wonderful. Tastes delicious…an omelette on steroids. Loved it and will make it again. I added ham to the omelette, and suspect you could add most anything.” —Tim
Here’s what you’ll need
There’s nothing better than a simple, low-ingredient recipe! Below is a list of everything you’ll need to create the fluffy soufflé omelette of your dreams.
- Eggs: First up, you’ll need 3 large eggs.
- Salt: To bring out the flavor of the egg, include ¼ tsp of salt.
- Cheddar Cheese: You will need to use ¼-cup shredded cheddar cheese to get the perfect amount of cheesiness. You can also experiment with gruyère, Parmesan, or other types of cheese.
- Butter: You will need 2 tablespoons of butter to cook the omelette. Feel free to substitute this for olive oil.
Cooking This Omelette Couldn’t Be Easier
This fluffy soufflé omelette recipe comes together in 7 simple steps.
Step 1: Separate The Eggs
First, separate the egg whites from the yolks, placing them into separate bowls.
Step 2: Beat The Whites
In a large, clean bowl, beat the egg whites until you get stiff peaks.
Step 3: Beat The Yolks
Whisk or beat the yolks and salt in a small bowl for about 30 seconds until you have a pale and creamy-looking mixture.
Step 4: Fold The Eggs
Fold the egg yolks into the egg whites using a rubber spatula. Add half of the cheese and fold to combine.
Step 5: Cook The Omelette
Melt the butter in a large sauté pan over medium/low heat. Cover the egg mixture with a lid and cook for 3 to 5 minutes until the bottom is golden and the top is just barely set. Sprinkle on the remaining cheese, allowing it to melt.
Step 6: Fold The Omelette
Fold the omelette in half. Season it with salt and pepper as needed, garnish it with parsley or chives, and serve immediately!
Extra mix-ins
Want to fill your fluffy soufflé omelette with a few more mix-ins? Feel free! You can use whatever you’d put in any other type of vegetable omelette.
Try adding diced tomatoes (regular or cherry), spinach, peppers (red, green, or whatever you’d like), broccoli, mushrooms, caramelized (or raw) onions, etc. Or, add cottage cheese (like in this cottage cheese omelette) for a high-protein option!
More Egg-cellent Breakfasts
Foolproof Fluffy Soufflé Omelette
Ingredients
- 3 large eggs
- ¼ tsp salt
- ¼ cup shredded cheddar cheese, divided, 28 g
- 2 Tbsp butter, 28 g
Instructions
- Separate: Separate the egg whites from the yolks, placing them in separate bowls. Be sure to not get any drops of egg yolk in the egg whites or they won't whip correctly!
- Beat Whites: In a large, clean bowl, beat the egg whites until you get stiff peaks.
- Beat Yolks: In a small bowl, whisk or beat together the yolk and salt until it is pale and creamy looking, about 30 seconds.
- Fold: With a rubber spatula, gently fold the egg yolks into the egg whites. Add half of the cheese and fold to combine.
- Cook: Melt the butter in a large saute pan over medium/low heat. Add the egg mixture, using your spatula to spread it out into an even circle. Cover and cook until the bottom is golden and the top is just barely set, about 3 to 5 minutes. Sprinkle on remaining cheese, allowing it to melt.
- Fold: Fold omelette in half (to do this without breaking the omelette, I like to slide the omelette halfway off the pan and onto a plate, then fold the remaining half over itself).
- Serve: Season with salt and pepper, as needed. Serve immediately.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This was my first time making an omelette, and it went very well. Light, fluffy, and delicious. I added a dash of fennel inside and garnished with paprika. I shared it with my mother and she loved it too. Thank you for this recipe, it was easy to follow and tasty.
I’m thrilled you loved it, Oliver! Happy eating! 😀
So Good!
So glad it turned out well!