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Souffléed Cheddar Omelet

This recipe is easy to double, if you have enough pans to cook the omelets.

The following recipe has been adapted from The Culinary Institute of America's Entertaining (2012, Houghton Mifflin Harcourt) cookbook.

Souffléed Cheddar Omelet recipe by The Culinary Institute of America

Ingredients

Makes 4 Servings

  • 8 large egg yolks
  • Kosher salt and ground black pepper, as needed
  • 1/2 cup grated sharp Cheddar
  • 2 tbsp. minced chives
  • Unsalted butter, as needed
  • 8 large egg whites

Directions

  1. Preheat the oven to 400˚F.
  2. In a large bowl, beat the egg yolks with a whisk (or use an electric mixer fitted with the whip attachment) until blended. Season with salt and pepper. Stir in the cheese and chives.
  3. Grease the entire interior surface of a 10-inch cast-iron skillet with butter. Place it in the oven to preheat for 5 minutes while preparing the remaining ingredients.
  4. Meanwhile, in the bowl of an electric mixer fitted with the whip attachment, beat the egg whites on low speed until they become foamy and start to thicken, 3 minutes. Increase the speed to medium and beat until the egg whites hold medium peaks when the whip is turned upright, 4 minutes more. Gently fold the beaten whites into the yolk mixture.
  5. Pour the egg mixture into the preheated skillet. Set over low heat until the sides and bottom have set, about 1 minute. Return the pan to the oven and bake until the omelet is puffed but fully set and light golden on top, about 15 minutes. Serve at once on a warmed platter or plates.

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