Description

This Fluffy Soufflé Omelet with Gruyère and Sautéed Mushrooms is the perfect way to elevate your breakfast or brunch. Light, airy, and packed with rich, savory flavors, this omelet is made by whipping egg whites to create a delicate soufflé texture. The combination of creamy Gruyère cheese and earthy sautéed mushrooms makes this dish truly special. Whether you’re cooking for yourself or impressing guests, this recipe is a must-try!

Ingredients

Scale

Mushroom Filling:

½ lb mixed mushrooms (such as shiitakes, yellow oysters, cremini, and maitake), torn or sliced
1 tablespoon butter
Splash of dry white wine (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste

Soufflé Omelet:

3 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, to taste
Freshly ground black pepper, to taste
2 tablespoons butter
Chives, finely chopped, for garnish

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Instructions

1. Prepare the Mushrooms:

Heat a skillet over medium heat and add 1 tablespoon of butter.
Once melted, add the mixed mushrooms and season with salt and pepper.
Sauté for 5-7 minutes, stirring occasionally, until golden brown and tender.
If using, add a splash of white wine and cook until it evaporates.
Remove from heat and set aside.

2. Separate and Whisk the Eggs:

Separate the egg whites and egg yolks into two bowls.
In the bowl with the yolks, add a pinch of salt, freshly cracked pepper, and Parmigiano Reggiano. Whisk until well combined.

3. 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.

4. Combine the Yolks and Whites:

Gently fold the whipped egg whites into the yolk mixture using a spatula.
Be careful not to overmix—this will keep the omelet light and airy.

5. Cook the Omelet:

In a clean skillet, melt the remaining 2 tablespoons of butter over medium-low heat.
Pour in the egg mixture, ensuring it spreads evenly.
Cook for 3-4 minutes, until the bottom is set but the top remains slightly soft.

6. Add Cheese and Mushrooms:

Sprinkle the grated Gruyère cheese over one half of the omelet.
Add the sautéed mushrooms on top of the cheese.
Carefully fold the omelet in half, covering the filling.

7. Finish and Serve:

Slide the omelet onto a plate.
Garnish with extra Parmigiano Reggiano and finely chopped chives.
Serve immediately and enjoy while warm!

Notes

For extra flavor, try adding caramelized onions or fresh herbs like thyme or tarragon.
Make it dairy-free by using plant-based butter and nutritional yeast instead of cheese.
Whipping the egg whites properly is the secret to getting the soufflé-style texture.
Serve immediately for the best taste and texture—soufflé omelets deflate over time.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: French-inspired