Soufflé Omelette

In my continuing breakfast series this week, I give you a Soufflé Omelette.

Don’s Omelette Evolution:
As a younger man, I was always served American Omelettes in the south, so that’s the way I made them. Essentially you cooked the beaten eggs, flipped it over and poured in your pre-sauted fillings and then folded it over. I did that for 20 years.

Then in Hawaii, I watched the hotel’s omelette chef make a Denver omelette, where you saute the veggies (bell pepper, onions, spinach, etc), then toss in some diced protein and then pour the beaten eggs directly into the fillings. Flip, add cheese and fold over. This is SO much better. I have been cooking them this way for the past 10 years.

Now, for the first time, this morning I made a Soufflé omelette.

Dice up/grate your fillings. I went with black forest ham, gruyere cheese, chives and parsley.

Separate the whites from the yokes. I used 3 eggs, 2 would be fine. I used a hand mixer to whip the whites till the formed peaks. Then whip the yokes till smooth.

Fold the yokes into the whites and gently stir till well blended.

Melt some butter in an omelette pan or small skillet. Makes sure to coat the sides. With a medium heat, pour in the eggs. Use the back of a spoon the evenly spread the eggs. Cover and cook for a minute. Add your fillings (mine: ham, cheese, chives). Use the spoon to mix them into the eggs a bit. Do not disturb the bottom.

Cover, reduce the heat and cook a couple more minutes, until the eggs are gently cooked. Slide onto your dish while folding in half. I shredded on some for cheese and garnished with parsley.

The result was a delightfully fluffy omelette and now one of my favorite breakfasts!