Looking to zest up your morning routine? Try making a soufflé omelette! Its light fluffy texture makes you feel like you’re nibbling on a cloud, while adding a bit of decadence to jump-start the day. Here’s everything you need to know about making this surprisingly easy fluffy omelette.
Want to Save This Recipe?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
What is the difference between a French and soufflé omelette?
French and soufflé omelettes are incredibly different. Here’s what you should know:
- How they’re made: French omelettes are made by whisking melted butter and eggs together in warm a pan, allowing them to almost completely set, then folding the omelette and plating seam side down. Soufflé omelettes begin by separating the egg yolks and whites and whipping the egg whites to get as much air in as possible. Then you fold everything together and cook in a pan.
- Shape: French omelettes have a cigar shape, while soufflé omelettes are a fluffy half-circle.
- Texture: Soufflé omelettes are light and airy, while French omelettes have a silky smooth exterior and a creamy interior.
- Difficulty: It’s said to be incredibly hard to master the French omelette, I think soufflé omelettes are significantly easier!
Ingredients for This Soufflé Omelette
This is a super simple omelette, and for good reason. You see the less we add as a filling, the less the filling will weigh down the eggs, keeping your egg soufflé gorgeously airy.
- Eggs – this is a 3 egg omelette.
- Cheese – any meltable cheese will work–we love white cheddar or gruyère.
- Butter – unsalted butter, please. You can also use mild-tasting oil such as veggie or avocado oil.
- Salt + pepper and any other spices you want to mix in.
- Green onions for garnish, chives will work as well. You can also dice up tomatoes as I did, or any other veggies you love.
How to Make a Fluffy Omelette
Here’s your step-by-step guide for how to make an omelette fluffy, every time. Plus some photos to guide you along the way:
- Separate your egg yolks and whites. Add salt and pepper to the yolks.
- Whisk the yolks together.
- Use an electric mixer to whip the whites, until soft peaks form.
- Gently mix 1/3 of the whites into the yolks.
- Fold in the rest, trying to keep as much air in the eggs as possible.
- Melt butter in the pan.
- Add the eggs, and spread them into an even layer.
- Sprinkle cheese on top, and add the lid. Let the cheese melt.
- Fold over itself, plate, and enjoy!
Top Tips For Making Egg Soufflé
Gather the right tools and this omelette soufflé recipe is as easy as pie! Here are some steps you shouldn’t skip for success:
- Use an electric mixer to whip the egg whites, doing this by hand would take forever. You can also use a stand-up mixer.
- Gently fold everything together – if you stir, it will deflate the egg whites and prevent you from achieving a fluffy omelette.
- Heat the pan before adding your eggs, so they sear, and crisp the edge lightly for added texture.
- Get your heat just right – too high and you’ll burn the butter (and omelette!).
More Classic Egg Recipes
- Egg Salad
- Best Deviled Eggs
- Crustless Spinach Quiche
- Mushroom Frittata
- Avocado Deviled Eggs
- French Omelette
- Steamed Eggs
Souffle OmelettePrint Recipe Pin Recipe
- 3 large eggs egg whites and yolks separated
- 1/2 teaspoon both kosher salt + fresh black pepper
- 1 tablespoon unsalted butter
- 1/2 cup cheese shredded
- 1 tbsp green onions chopped
- Place egg whites in a large bowl, and the yolks in a separate small bowl. Whisk the yolks, salt, and pepper together, and set aside.
- Using an electric or stand up mixer, beat the egg whites until soft peaks have formed (how to tell: stop the mixer and lift from the eggs–The eggs should form peaks that hold their shape but are not overly stiff/dry.).
- Spoon 1/3 of the whisked egg whites into the yolks, and stir together, trying to keep as light and fluffy as possible, but know it's hard to do at this step. Add the remaining egg whites, and fold them into the yolks with a rubber spatula, trying as hard as possible to not deflate the egg whites. Fold until no streaks remain.
- Melt butter in a 9" pan over medium heat. Once the butter is foaming, add the eggs and gently spread into the pan using your spatula. Sprinkle cheese on half the omelette, then cover your pan with a lid. Continue to cook until the cheese has melted, and the eggs on top have set, about 4 more minutes.
- Use a spatula, or 2 if necessary, to fold the omelette over itself. Continue to cook in the pan, uncovered, for 1 more minute. Slide onto a plate, top with chives and tomatoes, and enjoy!