SOUFFLE OMELET WITH EMMENTAL & MUSHROOMS
Everyone loves a good omelet, but how about a souffle omelet… with two cheeses and a beautiful array of mushrooms? Oh yeah. Let’s do it.
If you’ve never had a souffle omelet, you really should give it a try! It’s beyond fluffy and almost spongy in texture. Spongy in a good way. It’s truly somewhere in between a cheese souffle and an omelet. It’s so good.
Making a souffle omelet actually doesn’t take much time at all. First, you separate the egg yolks and whites. Then, whip up the egg whites to stiff peaks. What are stiff peaks? That just means the eggs will hold their shape when you give them a little flip upside down. If you flip the bowl and all the eggs fall out, well then that’s a problem. The easiest way to whip them up in a jif is with a stand mixer or hand held beaters, but a whisk and a clean bowl will also do the trick. Just keep in mind that the whites whip up a little better if they’re room temperature, so it’s helpful to leave the eggs out in advance before getting started.
Now for the filling, I went fairly traditional. Mushrooms and cheese are a tried and true match. I went for shiitake mushrooms. Emmental cheese is just the right accompaniment for these mushrooms, or atleast I think. It’s creamy and not to pungent, and is complimented well by the parmesan cheese in the omelet batter. As always, feel free to sub out whatever mushrooms (maitake, yellow oyster, cremini) and cheese you like, or change the filling all together.
If you’re the cook, it’s your recipe.
INGREDIENTS
1 cup mushrooms, torn &/or sliced (I used shiitakes)
3 tbsp butter, divided
3 large eggs, separated (at room temperature)
¼ cup parmigiano reggiano cheese, finely grated, plus more for garnish
3 slices of Emmental cheese
Kosher salt & fresh cracked pepper
Chives, finely chopped, for garnish
IINSTRUCTIONS
Cook the mushrooms: Heat a large sauté pan over medium to medium-high heat. Add 2 tablespoons of butter to the pan, followed by the mushrooms. Spread mushrooms in an even layer. Cook for 3-4 minutes or until browned. Flip and season with salt and pepper. Cook for 1-2 minutes or till mushrooms are cooked through. Transfer to a bowl and keep warm.
Whip whites & preheat pan: Add egg whites and a pinch of salt to the bowl of a standing mixer. Using the whisk attachment, whip the egg whites to stiff peaks over medium-high speed for about 3-4 minutes. While whipping whites, warm a 10-inch nonstick pan over medium-low heat.
Mix whites & yolks: In a large bowl, whisk egg yolks with parmesan cheese and a pinch of salt. Gently whisk 1/3 of the whipped egg whites into the yolk mixture. Incorporate the remaining egg whites into the yolk mixture by gently folding them in with a rubber spatula. Do not overmix or the whites will deflate.
Cook omelet: Add remaining 1 tablespoon butter to preheated pan and coat evenly. Carefully spoon egg mixture into pan and spread smooth. Cover with a large lid. Adjust heat between medium-low to medium to achieve a golden brown crust.
Add emmenatal: After 1-2 minutes, uncover omelet and lay the Emmental. Re-cover and cook an additional 1-2 minutes or until cheese is melted, and omelet is browned and cooked through.
Finish & Serve: Sprinkle over mushrooms (I reserve half on the side). Remove omelet from pan, folding it in half on the plate. Sprinkle over additional parmesan and chives, if desired. Slice, serve and enjoy.
