Elevate your breakfast game with this luxurious Soufflé Omelet, filled with creamy Gruyère and earthy mushrooms. This light and airy omelet is made by separating the eggs, whipping the whites, and gently folding them back into the yolks, creating a delicate and pillowy texture. Paired with a blend of sautéed mushrooms and a touch of Parmigiano Reggiano, this dish is perfect for special occasions or when you simply want to treat yourself to a restaurant-worthy breakfast at home.
Ingredients:
- ½ lb mixed mushrooms (such as shiitakes, yellow oysters, cremini, and maitake), torn or sliced
- 3 tablespoons butter, divided
- Splash of dry white wine (optional)
- Three large eggs, separated and brought to room temperature.
- ¼ cup Parmigiano Reggiano cheese, finely grated, plus extra for garnish
- 2 ounces Gruyère cheese, grated
- Kosher salt and freshly ground black pepper, adjusted according to your preference.
- Chives, finely chopped, for garnish
Instructions:
- Prepare the Mushrooms: Heat a skillet over medium heat and add 1 tablespoon of butter. Once melted, add the mixed mushrooms, seasoning with salt and pepper. Sauté for 5-7 minutes or until golden brown and tender. If desired, add a splash of white wine and cook until evaporated. Remove from heat and set aside.
- Separate and Whisk the Eggs: Separate the egg whites and yolks into two bowls. Whisk the yolks with a pinch of salt, freshly cracked pepper, and the Parmigiano Reggiano cheese until well combined.
- Whip the Egg Whites: Using a hand mixer or whisk, beat the egg whites until they form stiff peaks. This step is key to achieving a fluffy soufflé texture.
- Combine Yolks and Whites: Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate the whites.
- Cook the Omelet: In a clean skillet, melt the remaining 2 tablespoons of butter over medium-low heat. Add the egg mixture to the pan, ensuring it is distributed evenly over the surface. Cook for 3-4 minutes, until the bottom is set but the top remains soft.
- Add Cheese and Mushrooms: Sprinkle the grated Gruyère cheese over half of the omelet, followed by the sautéed mushrooms. Carefully fold the omelet in half, covering the filling.
- Finish and Serve: Slide the omelet onto a plate, garnish with additional Parmigiano Reggiano and chopped chives.
Conclusion:
This Soufflé Omelet with Gruyère and Mushrooms is an exquisite breakfast or brunch option that combines rich flavors with an incredibly light, airy texture. With the earthy mushrooms, creamy Gruyère, and a hint of chives, this omelet is both sophisticated and satisfying. Try this recipe when you want a beautiful, savory dish that looks as amazing as it tastes.
Fluffy Soufflé Omelet with Gruyère and Sautéed Mushrooms
A fluffy soufflé omelet with Gruyère cheese and amedley of sautéed mushrooms, perfect for a savory breakfast or brunch treat.
Ingredients
- ½ lb mixed mushrooms such as shiitakes, yellow oysters, cremini, and maitake, torn or sliced
- 3 tablespoons butter divided
- Splash of dry white wine optional
- Three large eggs separated and brought to room temperature.
- ¼ cup Parmigiano Reggiano cheese finely grated, plus extra for garnish
- 2 ounces Gruyère cheese grated
- Kosher salt and freshly ground black pepper adjusted according to your preference.
- Chives finely chopped, for garnish
Instructions
- Prepare the Mushrooms: Heat a skillet over medium heat and add 1 tablespoon of butter. Once melted, add the mixed mushrooms, seasoning with salt and pepper. Sauté for 5-7 minutes or until golden brown and tender. If desired, add a splash of white wine and cook until evaporated. Remove from heat and set aside.
- Separate and Whisk the Eggs: Separate the egg whites and yolks into two bowls. Whisk the yolks with a pinch of salt, freshly cracked pepper, and the Parmigiano Reggiano cheese until well combined.
- Whip the Egg Whites: Using a hand mixer or whisk, beat the egg whites until they form stiff peaks. This step is key to achieving a fluffy soufflé texture.
- Combine Yolks and Whites: Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate the whites.
- Cook the Omelet: In a clean skillet, melt the remaining 2 tablespoons of butter over medium-low heat. Add the egg mixture to the pan, ensuring it is distributed evenly over the surface. Cook for 3-4 minutes, until the bottom is set but the top remains soft.
- Add Cheese and Mushrooms: Sprinkle the grated Gruyère cheese over half of the omelet, followed by the sautéed mushrooms. Carefully fold the omelet in half, covering the filling.
- Finish and Serve: Slide the omelet onto a plate, garnish with additional Parmigiano Reggiano and chopped chives.