Souffle Omelette with Mushrooms
This Souffle Omelette with Mushrooms is a fluffy, flavorful delight! Perfect for brunch and easy to customize!
Servings: 2 servings
Ingredients
- 1 teaspoon olive oil for sautéing the mushrooms and garlic
- 1 clove garlic minced
- 8 ounces mushrooms sliced, use preferred variety
- 1 tablespoon parsley minced
- 3 large eggs separated
- 1/4 cup cheddar cheese fat-free, shredded
Instructions
- In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add the minced garlic and sliced mushrooms. Sauté for about 5-7 minutes, or until the mushrooms are tender and have released their moisture. Stir in the minced parsley and season with salt and pepper to taste. Remove from heat and set aside.
- In a mixing bowl, separate the egg whites from the yolks. Put the yolks in one bowl and the whites in another. Whisk the yolks until they are light and frothy.
- Using a whisk or electric mixer, beat the egg whites until they form stiff peaks. This step is crucial for achieving that soufflé-like fluffiness.
- Gently fold the beaten egg whites into the yolk mixture, being careful not to deflate the whites. Once combined, carefully fold in the sautéed mushrooms and cheddar cheese.
- Wipe down the skillet and return it to medium-low heat. Pour the omelette mixture into the skillet, spreading it evenly. Cover with a lid and cook for about 5-7 minutes, or until the bottom is set and the top is slightly wobbly.
- Once the omelette is cooked through, carefully slide it onto a plate. You can fold it in half or serve it flat. Garnish with additional parsley if desired, and enjoy your light and fluffy Souffle Omelette with Mushrooms!
Equipment
- Non-stick Skillet
- Mixing bowls
- Whisk or electric mixer
- Spatula
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a non-stick skillet over low heat to avoid rubberiness.
- Feel free to substitute mushrooms for spinach or bell peppers for a different flavor.