Souffléd Omelet

Souffléd Omelet Recipe

Hi! Aida here from Salt & Wind. It’s Spring, which means brunch season has unofficially begun. And while you could meet friends at your local café, I say skip the wait and invite them over for a home-cooked meal instead.

I don’t know about you, but to me, it’s not quite brunch time unless some sort of egg dish is on the menu. Frittata, poached, fried; the question is not whether there should be eggs on the menu, but how to prepare them!

This Spring I’m all about an under-the-radar egg dish: the souffléd omelet. I know, soufflés are intimidating and omelets even more so, so you’re not sure about this one, right? I can tell you this technique makes it super easy and that a souffléd omelet is way less finicky than a classic soufflé, meaning you get all the glory without the stress.

It’s not 100% clear where the souffléd omelet comes from, so I like to imagine some French chef just decided to mash up two favorite egg dishes and voila, the souffléd omelet was born.

Souffléd Omelet Recipe

But let’s sidebar for a second, shall we? Egg dishes can be a challenge. I mean, yes, pretty much anyone can boil or fry a passable egg, but a perfectly golden soufflé or omelet? That requires some skill. So much skill, in fact, that it’s said the pleats in a classic French chef’s hat represent all the egg preparations a chef needs to master before they can be considered a true chef.

One thing that a chef’s hat doesn’t account for? Equipment. Because, the truth is, you can have the most textbook perfect omelet skills, but if you have a shoddy pan, you’ll never make like Julia Child and turn the omelet from the pan right onto the plate.

Souffléd Omelet Recipe

That’s where cookware like the KitchenAid® Hard Anodized Nonstick 10-Piece Set comes in. The combination of the Heavy-Gauge Hard Anodized Aluminum and the Teflon® Select 3-Layer Non-Stick means the pan will stay evenly heated, can withstand high temperatures (up to 400° F), all the while staying nonstick.

Speaking of, one of my personal pet peeves about cooking eggs is that the pans are almost always impossible to clean, but the Nonstick 10-Piece Set is not only easy to clean by hand, but is also dishwasher safe. Here’s how to make that souffléd omelet and become a brunch boss!

Souffléd Omelet Recipe

First up, make the sauce. You’ll want to start by charring the chile. Place chile over an open gas grill and char on all sides until the skin is blackened and the chile collapses at touch. Remove from the heat and place in a small bowl. Cover with a plate or plastic wrap and let sit until cool enough to hold.

Souffléd Omelet Recipe

Then, using the back of a 3.5-inch paring knife from the KitchenAid® 7pc Professional Series Cutlery Set, scrape off the charred exterior. Trim and discard the stem. If you like the sauce spicy, put in the whole chile and a few seeds. For more medium heat, add half a chile.

Souffléd Omelet Recipe

Souffléd Omelet Recipe

Combine all the ingredients for the sauce in the carafe of the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender and pulse until all the leaves and chiles are broken up. Pour in the olive oil while continuing to run the Hand Blender and blend until the mixture is still a bit chunky (it should look a chunky salsa).

Souffléd Omelet Recipe

Now start in on the omelet itself. Go ahead and separate the egg yolks from the egg whites. Heat the oven to 375° F and arrange a rack in the middle. Meanwhile, using the whisk attachment on the Hand Blender, whip the egg whites to soft peaks. Set aside.

Souffléd Omelet Recipe

In a separate bowl, combine the yolks, cheese, and a pinch of salt and pepper. Whisk using the Hand Blender until the mixture is smooth and evenly combined.

Souffléd Omelet Recipe

Souffléd Omelet Recipe

Souffléd Omelet Recipe

Add about a quarter of the soft peak egg whites to the yolks and gently fold together until evenly combined (this step will make the yolks lighter and easier to combine with the remaining whites). Using a spatula, fold the lightened yolk mixture into whites until just incorporated.

Souffléd Omelet Recipe

Melt butter in the 10-inch skillet from the Nonstick 10-Piece Set over medium heat. Add a layer of the shaved asparagus to the bottom of the pan.

Souffléd Omelet Recipe

Gently pour in the egg mixture, then immediately place the skillet in the oven. Bake until eggs are puffed and browned on top, but not dry, about 10 minutes.

Souffléd Omelet Recipe

Souffléd Omelet Recipe

Serve open faced with a spoonful of the sauce, some avocado, and some remaining cheese and cilantro leaves. Or serve folded over like a traditional omelet. Serve the remaining sauce on the side.

Share your take on this Souffléd Omelet on Instagram using #MadeWithKitchenAid for a chance to be featured.

Asparagus Souffléd Omelet With Spicy Cilantro Sauce Recipe

Makes 2 to 4 servings

INGREDIENTS

For the sauce

1 serrano chile
2 cups fresh cilantro leaves and tender stems, plus more leaves for garnish
1/3 cup pepitas (raw pumpkin seeds)
2 tablespoons freshly-squeezed lime juice
3 green onions (scallions), ends trimmed and roughly chopped
2 garlic cloves, peeled and roughly chopped
Kosher salt
1/2 cup extra-virgin olive oil
Freshly ground black pepper

For the omelet

6 eggs, separated
2 tablespoons fresh goat cheese (chevre), room temperature
1 tablespoon grated Parmigiano Reggiano cheese, plus more for garnish
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
Asparagus, shaved
1 medium ripe avocado, halved

DIRECTIONS

For the sauce

Place the chile over an open gas grill and char on all sides until the skin is blackened and the chile starts to collapse. Remove from the heat and place in a small bowl. Cover with a plate or plastic wrap and let sit until cool enough to hold.

Using the back of a 3.5-inch paring knife from the KitchenAid® 7pc Professional Series Cutlery Set, scrape off the charred exterior. Trim and discard the stem. If you like the sauce spicy, put in the whole chile and a few seeds. For medium heat, add half a chile.

Add the cilantro, pepitas, lime juice, green onions, garlic, and a pinch of salt to the carafe of the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender and pulse on medium speed until all the leaves and chiles are broken up.

Pour in the olive oil while continuing to blend until the mixture is still a bit chunky (like a puréed salsa). Taste and add more salt and pepper, as desired. The sauce can be made up to two days ahead and refrigerated in an airtight container until ready to use.

For the omelet

Heat the oven to 375° F and arrange a rack in the middle. Meanwhile, using the whisk attachment on the Hand Blender, whip the egg whites to soft peaks. Set aside.

In a separate bowl, combine the yolks, goat cheese, and Parmigiano Reggiano cheese, and a pinch of salt and pepper. Whisk using the Hand Blender until the mixture is smooth and evenly combined.

Add about 1/4 of the soft peak egg whites to the yolks and gently fold together until evenly combined (this step will make the yolks lighter and easier to combine with the remaining whites). Using a spatula, fold the lightened yolk mixture into whites until just incorporated.

Melt butter in a 10-inch skillet from the KitchenAid® Hard Anodized Nonstick 10-Piece Set over medium heat. Add a layer of the shaved asparagus to the bottom of the pan, pour in the egg mixture, and then immediately place the skillet in the oven. Bake until eggs are puffed and browned on top, but not dry, about 10 minutes.

Serve open faced with a spoonful of the sauce, some avocado, and some remaining cheese and cilantro leaves. Or serve folded over like a traditional omelet. Serve the remaining sauce on the side.

Souffléd Omelet Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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