Soufflé Omelette - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Soufflé Omelette - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Souffle Omelette

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Soufflé Omelette

With Gorgonzola Cheese

The tastiest omelette you will ever taste, it’s light, fluffy and delicious. Plus, it’s quite simple to make.

A lot of people step back when they hear the word souffle, believing it’s too difficult, time consuming and reserved for restaurants or master chefs. Well, you can relax with this recipe. This souffle is quick and simple to make, and will still yields that light and fluffy souffle texture you’re looking for. Best of all, you can make it in 20 minutes.

You can use any cheese you like, but a blue cheese such as Gorgonzola truly gives you the best tasting omelette. It brings it to a whole new level and well worth it.

If whisking by hand is not your thing, use a machine or any eggbeaters and make sure you whisk to soft peaks.
When making the roux for the mixture, ensure you cook off the flour nicely, at least one minute to avoid any floury taste.

Cheese, butter, eggs, what more is there to say! Enjoy my soufflé omelette with Gorgonzola cheese, or the cheese of your choice. (But use Gorgonzola!)

Ingredients

4 eggs (2 egg yolks,4 egg whites)
2tbsp - 20g flour
5oz - 140g milk
2 tbsp - 30g butter
5oz -140g Gorgonzola blue cheese (or other cheese of your choice)

Steps

Step 1
Pre heat your oven to 350°F – 180°C.
Step 2
In a saucepan on medium heat, melt butter, then add flour to make a roux. Cook for one minute then add the milk. Whisk over heat, until smooth and thick. Turn off heat, set aside.
Step 3
Using two mixing bowls, separate 4 egg whites in one and 2 egg yolks in another.
Step 4
Beat the egg yolks for 30 seconds and pour into your warm mixture. Mix well using a whisk so it’s well incorporated. Transfer mixture back to same mixing bowl. Set aside.
Step 5
In the other bowl, whisk the egg whites to soft peaks. Gently add part of the whipped whites into egg yolk mixture, fold very gently. Repeat with remaining mixture in two or three goes until well incorporated. (Now you need to work fast)
Step 6
Melt butter in a pan over medium high heat, once butter is melted and sizzling, add egg mixture, spread it so it fits the bottom of the pan, cook for 30 seconds, no more than that or it will brown too much. Place in oven and bake at 350°F – 180°C for about 3-4 minutes. It should be a touch wobbly in the centre once ready, do not overcook. Let the omelette rest in the pan for 3-4 minutes, it will continue cooking.
Step 7
While it is resting, add crumbled slices of blue cheese onto one side only. Gently fold the omelette in half while still in the pan. Transfer to a warm serving platter by tilting the pan directly into the plate. Serve with a salad.

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