Fluffy Soufflé Egg White Omelette
A light and airy breakfast that feels like eating a savory cloud.
dailyrecipesbook.comI first came across this style of omelette at a little cafe in Venice, and I have been making it at home ever since. It is a wonderful way to make a simple breakfast feel special without needing many ingredients or much extra time.
The secret is all in how you whip the egg whites. By taking a few extra minutes to beat them into soft peaks, you get a texture that is much more like a savory cake than a standard flat omelette. Make sure your pan is on low heat so the bottom does not brown too quickly before the middle has a chance to set.
Ingredients
- 3 large egg whites
- 1 pinch of salt
- 1/8 teaspoon cream of tartar
- 1 tablespoon unsalted butter
- 2 tablespoons shredded fontina or cheddar cheese
- 1 tablespoon chopped fresh chives
- Black pepper to taste
Instructions
- 1
Place the egg whites in a clean glass or metal bowl and add a pinch of salt and the cream of tartar.
- 2
Use a hand mixer to beat the whites on medium speed until they form soft, billowy peaks.
- 3
Heat a small non stick skillet over medium low heat and add the butter so it melts and coats the bottom.
- 4
Gently pour the whipped egg whites into the skillet and use a spatula to smooth the top into an even layer.
- 5
Cover the pan with a tight fitting lid and cook for about three to four minutes until the eggs are set through.
- 6
Sprinkle the shredded cheese over one half of the omelette and carefully fold the other side over it.
- 7
Slide the omelette onto a plate and top with fresh chives and a crack of black pepper.
💡 Tips
This omelette is best served immediately while it is still tall and puffy. You can add finely chopped herbs or a little sautéed spinach to the filling for more flavor and color.
Made this recipe? Let us know how it went.
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