Soufflé Omelet

This recipe will turn your breakfast into a special occasion.
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You can fill this soufflé omelet with leftover veggies, potatoes, or chopped fresh herbs. Experiment with it and have fun!

​After you’ve whipped the egg whites, treat them very gently – both while you mix in the egg yolks and when you pour them into the skillet – so you can get an optimum rise on your soufflé omelet.

(Serves 1)

Ingredients

• 2 eggs
• 2-3 Tbsp goat cheese crumbles or grated sharp cheddar cheese
• Salt & Pepper, to taste
• 1 tsp grass-fed butter, ghee, or coconut oil
• OPTIONAL: 2-3 Tbsp sauteed/leftover veggies
• OPTIONAL: 1-2 tsp chopped fresh herbs (parsley, chives, etc.)

​Preparation:
Begin heating a 7-inch nonstick skillet over medium-low heat. Place your oven rack in the center 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’re 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, being careful not to overwork them.

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 handle!) and place the soufflé omelet on a plate, season with pepper and additional salt if necessary, and fold the omelet in half.

It’s time to eat!