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Fluffy Baked Soufflé Omelet
The secret to this incredibly tall, airy breakfast is whipping the egg whites separately before folding them into the yolks. It creates a dramatic, soufflé-like texture that puffs up beautifully in a hot skillet. You'll start it on the stove to build a golden crust, then move it to the oven so the center stays soft and tender. It's an elegant way to upgrade your weekend brunch routine without needing any special equipment.
Equipment
- Oven
- Stovetop
- Skillet
Ingredients
- 4 large eggs, separated
- 2 tablespoons water
- teaspoon salt
- 1 tablespoon butter or margarine
Instructions
- 1Preheat the oven to 350°F. In a medium bowl, beat the egg whites using a mixer on high speed until stiff peaks form.
- 2In a large bowl, beat the egg yolks, water, and salt on high speed until the mixture thickens.
- 3Use a rubber spatula to gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then, fold in the remaining egg whites until just combined. Don't overmix, or you'll deflate the eggs.
- 4Melt the butter over medium-low heat in an oven-safe 10-inch nonstick skillet.
- 5Pour the egg mixture into the skillet and cook for about 3 minutes until the underside turns golden and the top puffs up.
- 6Transfer the skillet to the preheated oven. Bake for about 10 minutes until the top is golden and the center springs back when lightly touched.
- 7Loosen the edges of the omelet from the skillet and slide it onto a warm platter.
Notes
- Variation: To make a cheese omelet, sprinkle the top with shredded cheese during the last minute of baking.
- Equipment: If your skillet isn't oven-safe, wrap the handle tightly with a double layer of aluminum foil before baking.