Egg Soufflé Omelet
by Duncan FarmsSoufflé's can be intimidating, this omelet makes it easy and just as delicious!
This recipe makes one large omelet, which can serve two if you are willing to share. The trick to a good omelet is not overcrowding the pan with too much egg. We suggest not doubling the recipe, and making individual batches for each omelet needed.
Ingredients
-
3 Duncan Farms Eggs, egg whites and yolks separated
Salt and pepper to taste ( about ¼ tsp each)
-
¼ cup of your favorite cheese grated, we recommend gruyere or gouda as it’s perfect for melting
1 tbsp of butter
-
1 tbsp of Duncan Farms Egg Seasoning
Directions
In a medium sized bowl add a pinch of salt & pepper and egg yolks. Beat egg yolks until well mixed.
Add egg whites and another pinch of salt in a separate bowl. Using an electric hand mixer, stand mixer or whisk, beat egg whites until firm, glossy peaks form.
Add half of the beaten egg whites to yolks and mix well until the whites are combined and the mixture has a looser consistency.
Mix in half of the cheese and chives/scallions next.
Add remaining beaten egg whites, and using a spatula, fold them into the soufflé base gently until combined.
Melt butter in a 10-12” nonstick skillet over medium heat. Add soufflé base into pan, using the spatula to spread it evenly over the pan’s surface. Cover and cook until the bottom of the omelet is browned and top is just barely set. Sprinkle remaining cheese on top, cover and cook until cheese starts to melt.
Carefully slide the omelet out of the pan onto a plate, folding it over itself to create a half moon.