parmesan soufflé omelette
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Whip up some excitement for breakfast with the Parmesan soufflé omelette! Basic Parmesan version, but feel free to add more cheeses or herbs.
This is NOT the Japanese layered omelette, tamagoyaki. I’ve just been watching videos of chefs and cooks frying tamagoyakis and it is completely fascinating: layers of barely cooked egg turned and rolled over and over on themselves, a bit like the, equally obscure, German cake Baumkuchen. Using just chopsticks, they make a perfect multi-layered egg roulade which is then sliced and served, weirdly, as a side dish. Egg on the side? Yeah, whatever.
This is also NOT a soufflé. Soufflé needs to be baked, with bated breath and in complete silence, lest the soufflé collapse on a sudden noise. That’s nonsense of course but the art of baking those airy-fairy, sweet or cheesy productions is of a higher plane.
But nor is this an ordinary omelette, the egg tousled a bit with a fork, fried and folded over spinach. There is absolutely nothing wrong with a basic omelette apart from it being basic – it’s breakfast staple, it’s fried egg with split yolk, it’s a scramble you forgot to stir.
This omelette is for when you like eggs for breakfast but are a little bored with scrammies or soft-boiled. It’s a great way to impress, if impress you want to somebody on your first breakfast together. It’s a good way of diverting kids from mountains of Frosties or CocoPops every morning. It’s elegant. And the only slightly difficult thing about it is flipping.
The trick, I might say, is to insert the palette knife underneath the omelette right in the middle, then decisively flip. But to be honest, it’s more a lucky dip, or a lucky flip; sometimes it goes well and sometimes, well, not so much. If you really want it to be flawless, slide it off the pan onto a plate and turn it out back onto the pan. It works. Most of the time.
parmesan soufflé omeletteServings: 1Time: 10 minutes
- 2 large eggs, separated
- a pinch of salt
- 2 tbsp. grated Parmesan plus more for sprinkling
- 1 tsp unsalted butter
1. Beat the egg whites with the pinch of salt until stiff peaks; beat in the egg yolks. Fold in the 2 tbsp. of Parmesan gently.
2. Melt the butter over medium heat in a small skillet or omelette pan. Sprinkle some Parmesan over the butter when it starts foaming.
3. Pour the eggs into the pan, spread evenly with a palette knife and let them cook until the edges are starting to brown. The omelette will puff up. Sprinkle Parmesan over the top.
4. Using a palette knife flip it over and cook the other side for a minute. Slide the omelette onto a plate, fold it or roll it up if you prefer, and serve.