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Home Eat Breakfasts

Fluffy Soufflé Omelette

5 from 8 votes
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By: Sarah BondUpdated: Apr 18, 2022 13 Comments

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Upgrade your breakfast with this Fluffy Soufflé Omelette recipe. Each bite is filled with rich flavor that melts in your mouth and tastes like a cheesy cloud!

Two halves of a folded, fluffy soufflé omelette in a skillet

The most delicious egg soufflé omelette recipe

Omelettes are always good, but have you ever had a fluffy souffle omelette? There’s something about these that are an extra treat. Maybe it’s the fluffiness, or maybe it’s the loaded in cheddar, but either way these always feel like an indulgence!

These egg souffle omelettes are made with only four ingredients and come together in just 15 minutes (10 for prep, 5 for cooking). It winds up being a very filling omelette, so save the second half for later, share it, or enjoy the whole thing!

Half of a folded fluffy soufflé omelette on a plate alongside spinach and cherry tomatoes

Here’s what you’ll need

There’s nothing better than a simple, 4-ingredient recipe! Below is a list of everything you’ll need to create the fluffy souffle 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 of ¼ shredded cheddar cheese to get the perfect amount of cheesiness. Divide it to use in two different steps.
  • Butter: Finally, you will need 2 tablespoons of butter to cook the omelette. Feel free to substitute this for olive oil.
Half of a folded fluffy soufflé omelette on a plate alongside spinach and cherry tomatoes

How to make a fluffy souffle omelette

This cheddar souffle omelette comes together in 7 steps. Be sure to carefully separate and beat the eggs. These steps will help the omelette reach the fluffy texture that we’re after.

Step 1: Separate the eggs
First, 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!

Step 2: Beat the whites
In a large, clean bowl, beat the egg whites until you get stiff peaks.

A clear bowl filled with beaten egg whites

Step 3: Beat the yolks
In a small bowl, whisk or beat the yolk and salt together until it becomes pale and creamy looking, about 30 seconds.

A clear bowl filled with beaten egg whites and yolks

Step 4: Fold the eggs
Next, using a rubber spatula, gently fold the egg yolks into the egg whites. Add half of the cheese and fold to combine.

A clear bowl filled with mixed egg yolks and whites and topped with shredded cheddar cheese

Step 5: Begin cooking
Next, melt the butter in a large sauté 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. It should take 3 to 5 minutes. Sprinkle on the remaining cheese, allowing it to melt.

An omelette cooking in a skillet

Step 6: Fold the omelette
Fold the 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).

Step 7: Serve and enjoy
Season with salt and pepper as needed, and serve immediately.

Two halves of a folded, fluffy soufflé omelette in a skillet

Extra omelette mix-ins

Want to fill your omelette with a few more mix-ins? Feel free! You can use whatever you’d put in any other omelette.

Consider adding in 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 for a high protein omelette!

Half of a folded fluffy soufflé omelette on a plate alongside spinach and cherry tomatoes

More breakfast recipes

Need some more breakfast ideas to cook up for this weekend’s Sunday brunch? Try one of these for a savory, filling meal.

  • Huevos Rancheros
  • Southern Eggs Benedict
  • Sweet Potato & Spinach Quinoa Breakfast Skillet
  • Savory Oatmeal with Avocado and Poached Egg
  • Egg White Frittata
  • Filipino Eggplant Omelet

Looking for another fun way to use eggs? Try this silky Egg White Oatmeal!

Half of a folded fluffy soufflé omelette on a plate alongside spinach and cherry tomatoes

Fluffy Souffle Omelette

5 from 8 votes
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Author: Sarah Bond
Calories: 532kcal
Servings: 1 omelette
Print Rate
Upgrade your morning breakfast with this Fluffy Soufflé Omelette recipe. Each bite is filled with rich flavor that melts in your mouth and tastes like a cheesy cloud!

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 Information

Serving: 1omelette Calories: 532kcal (27%) Carbohydrates: 1.5g (1%) Protein: 26.1g (52%) Fat: 47.3g (73%) Saturated Fat: 25.2g (158%) Cholesterol: 649mg (216%) Sodium: 1130mg (49%) Potassium: 236mg (7%) Fiber: 0g Sugar: 1.3g (1%) Calcium: 290mg (29%) Iron: 3mg (17%)
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Rate this Recipe:




  1. Bonga says

    Posted on 1/13 at 5:44 am

    I love it5 stars

    Reply
  2. Paula Robinson says

    Posted on 1/18 at 7:10 am

    So lightly and fluffy normally I can’t eat omelette as I get indigestion
    This is light and tasty

    Reply
    • Sarah says

      Posted on 1/18 at 11:19 am

      Yay! Happy you liked this fun version! 😀

  3. Vany says

    Posted on 10/28 at 6:54 pm

    What size pan do you use?

    Reply
    • Sarah says

      Posted on 10/29 at 9:27 am

      This was a medium/large saute pan! 😀

  4. Christine Pincher says

    Posted on 4/19 at 11:36 am

    Made this with what I had available. So my filling was a combination of blue & red cheese,so no additional salt needed. But it turned out delicious. I melted the last bit of cheese on the top of the omelette under the grill. Then folded it in half as you did with the pan hovering over the plate. Served with pickled salad & spring onions.5 stars

    Reply
    • Sarah Bond says

      Posted on 4/25 at 11:52 am

      Yay! So happy to hear it, Christine! Enjoy 😀

  5. Sandra says

    Posted on 7/9 at 11:18 am

    Best recipe flavours with excellent directions!
    Quite simple.
    I added sauteed veggies just before folding5 stars

    Reply
    • Sarah Bond says

      Posted on 7/10 at 10:44 pm

      SO happy to hear it! Enjoy! 😀

  6. Carmen says

    Posted on 7/16 at 12:55 pm

    Deliciously fancy, but easy to make. I paired it with a side salad of baby spinach with a honey mustard yogurt dressing. Yummm 😋.5 stars

    Reply
    • Sarah Bond says

      Posted on 7/18 at 10:56 am

      So happy to hear it, Carmen! Enjoy! 😀

  7. isaac says

    Posted on 10/28 at 1:18 pm

    I don’t think i did it right cause the middle was still kinda foamy after 4 and a half minutes

    Reply
    • Sarah Bond says

      Posted on 10/31 at 10:25 am

      It sounds like it may have just needed a little longer!

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