Soufflé Omelette


Soufflé Omelette

Course Breakfast
Servings 1 serving


  • 2 pasture-raised eggs
  • 2-3 tbsp goat cheese crumbles or grated sharp cheddar cheese
  • 1 pinch Salt to taste
  • 1 pinch Blackpeppe to taste
  • 1 tsp grass-fed butter ghee, or coconut oil


  • 2-4 tbsp sautéed/leftover veggies
  • 1-2 tsp chopped fresh herbs parsley, chives, etc.


  • Heat a small ovenproof nonstick skillet over medium-low heat. Place your oven rack in the centre of your oven and preheat your broiler to high.
  • Crack open the eggs and place the yolks in a medium bowl and the whites in a large metal or glass bowl. Add 1-2 pinches of sea salt to the whites and, using a hand mixer or metal whisk, whip until they are white, foamy, and begin to hold peaks. Set aside.
  • Lightly whisk the egg yolks until they become slightly foamy. Use a metal spoon to gently fold the yolks into the whites until combined. Be careful not to overwork them because if they deflate, the eggs won’t rise during cooking.
  • Melt the butter in the skillet and pour in the eggs. Let cook for 2-3 minutes and sprinkle with the cheese and optional toppings.
  • Place the skillet in the oven for 2-3 minutes, until the cheese melts.
  • Remove from the oven (be careful with the skillet handle!) and place the soufflé omelette on a plate, season with pepper and additional salt if necessary, and fold the omelette in half.


It’s time to eat!
Keyword Real Food

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