Easiest Way to Cook Tasty Fluffy Omelette Soufflé (double its size)

Fluffy Omelette Soufflé (double its size). The soufflé omelette is the easiest way to practice making any kind of soufflé, given the low barrier to entry. If you have some eggs and a few extra minutes challenge at all. But while the soufflé omelette can be a confidence-booster for making classic soufflés, it's also a valid dish all on its own, delicious.

This Souffle Omelette is a light & fluffy take on traditional omelette. It's made by separating the egg whites from the yolk and customizable with toppings. The first recipe I started with from the Half Baked Harvest Cookbook is this Souffle Omelette with Spinach, Artichokes and Brie because first of.. You can cook Fluffy Omelette Soufflé (double its size) using 4 ingredients and 5 steps. Here is how you cook it.

Ingredients of Fluffy Omelette Soufflé (double its size)

1. Prepare of eggs, yolks separated.
2. You need of filling, your choice.
3. You need of Salt.
4. You need of Cooking oil.

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Fluffy Omelette Soufflé (double its size) step by step

1. Separate yolks from whites. Beat eggs until it thickens. I did this manually, it's not as thick as using an electric beater. Your choice which method to use..
2. Fold in the yolks to the whites and salt it..
3. Heat oil in pan. On low heat, let it brown lightly on the bottom before folding. Add your choice of filling. Cover on very low heat to let the top cook- do this before folding or adding the filling so it wont shrink or splatter like in photo. My filling: precooked tomatoes and a dash of cream..
4. The first time I made this I made the mistake of flipping it instead of just covering with a lid. It shrunk a bit because of this. But the texture when you eat it is still nicer than a regular omelette..
5. New photos: using vienna sausage (fried separately) as filling and covering it to let the top cook before folding. See how it retains its fluffy shape?.

The fluffiest omelette we ever did see! Serve: Slide the omelette onto a plate and carefully fold one side over to reveal the golden underside. Sprinkle on some more grated parmesan and chopped chives and serve immediately. Beat the egg whites until you trap lots of air in them and they're stiff. Keep in mind that the omelette may lose some of its volume the longer it's.