Soufflé Omelette

Souffle Omelette 01

Núria from Spanish Recipes is hosting a food event called BlOg yOur Omelet, I thought this is a great suggestion as everybody eats omelette. I had several ideas but in the end I chose something that I have never done before, it’s soufflé omelette. Due to my departure for UK tomorrow, I did not want to shop specifically for the omelette as I only need minute amount of everything and will not be able to finish everything, so instead I used whatever I have in the house to make something out of them. Ideally, I would love to add some grated cheese but since I have cèpes, and truffle paste which have quite strong taste, it was fine to leave it out this time.

So what’s the difference of souffle omelette to normal omelette, it looked bigger, higher & more airy than a normal omelette. Also it will not make you feeling stuffed after finished.

Souffle Omelette

This is the souffle omelette just before folding, don’t mistaken it’s a pizza : )

Serves 1


  • 2 eggs (separate egg whites and yolks)
  • 2 tbsp Cream
  • 1 slice Prosciutto ham, tear into small pieces
  • 10 thin pieces dried cèpe mushrooms
  • 1 tbsp truffle paste
  • small red onion, finely chopped
  • 1/2 tomato, chopped into small cubes
  • handful of herbs de Provence
  • Olive oil
  • 1/2 tsp Cream of tartar
  • salt
  • black pepper


  1. Hydrate the cèpe mushrooms with boiling water for about 15 mins, discard the water afterwards and rinse with cold water to eliminate the dirt if any.
  2. Separate the egg whites and yolks in 2 different bowls. Using an electric mixer, beat the egg white with the addition of a pinch of salt and the cream of tartar until peak.
  3. Add the cream to the egg yolks and beat until mix. The cream helps to make the yolks thinner so it’s easier to pour.
  4. Heat some olive oil in a large flat, add the red onion into the pan and stir fry for 2 mins until cooked. Transfer the onion to a small bowl & keep aside.
  5. Wipe the pan and add some new olive oil again into the pan, put on medium heat. Pour the stiff beaten egg white onto the pan, shake the pan to make the egg white spread more evenly on the pan, leave this for about 2-3 minutes, the egg white should turn a little light brown at the bottom.
  6. Add the egg yolk mixture now and use the wooden spatula, gently mix the egg white & yolk together.
  7. Sprinkle the chopped tomatoes, ham, truffle paste, onion, mushrooms & herbs on the egg mixture.
  8. Season with freshly ground salt and black pepper. Turn the heat to medium high heat to cook for the last minute.
  9. Fold the omelette and serve immediately with bread or toast as you like.