Description
This light and airy French herb soufflé omelette is a delicate dish featuring whipped eggs folded with fresh herbs and gently cooked until golden and tender. It’s perfect for an elegant breakfast, brunch, or light supper.
Ingredients
- Eggs, separated
- Fresh chives, parsley, or tarragon, finely chopped
- Butter
- Salt and black pepper
- Optional: grated cheese (Gruyère, Parmesan), crème fraîche
Instructions
- Separate eggs: Place yolks in one bowl and whites in another.
- Season yolks: Whisk yolks with salt, pepper, and chopped herbs.
- Whip whites: Beat egg whites to stiff peaks.
- Fold: Gently fold whites into the yolk mixture until just combined.
- Cook: Melt butter in a nonstick pan over medium heat. Add mixture and smooth top.
- Cover and cook 4–5 minutes until puffed and just set. Optional: finish briefly under broiler.
- Serve: Slide onto plate, fold gently, and garnish with extra herbs or cheese if desired.
Notes
- Add cheese like Gruyère, Emmental, or feta.
- Mix in sautéed mushrooms or spinach.
- Add a spoonful of crème fraîche or sour cream after cooking.
- For spice, stir in chili flakes or herb-infused oil.
- Storage: Best eaten fresh; not ideal for storage.
- Reheat: Gently warm in a covered skillet on low heat for a few minutes.
- Avoid freezing, as texture will be compromised.
Nutrition
- Serving Size: 1 omelette
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 300mg