It’s an omelet! It’s a soufflé! Oh, its…both?
For those of you too reticent to tackle a soufflé, or maybe you're bored by the omelet, I present to you the breakfast lovechild you’ve been looking for: the soufflé omelet.
You might be wondering: What is that? The soufflé omelet, as its name suggests, marries the fluffy, airy, buoyant texture of that famed, finicky baked egg dish (the soufflé) with the sturdy reliability of that classic fried egg dish (the omelet). On top of it all, it looks rather easy to make. Behold, this YouTube tutorial:
You start by beating eggs on high for roughly three minutes. Once the eggs look frothy and airbound, they’re ready for the pan, which by now should hvae been generously buttered and oiled. The rest goes mostly according to plan: You cook the omelet covered over medium for about eight minutes. When the bottom and edges appear set, but the middle still soft, you flip it out onto a plate and fold it over onto itself.
We'll definitely be adding this to our weekend breakfast rotation. Because sometimes the only things worth getting out of bed for are edible pillows. And that's a fact!
Have you ever heard of the soufflé omelet? If so, tell us where in the comments below.
Valerio is a freelance food writer, editor, researcher and cook. He grew up in his parent's Italian restaurants covered in pizza flour and drinking a Shirley Temple a day. Since, he's worked as a cheesemonger in New York City and a paella instructor in Barcelona. He now lives in Berlin, Germany where he's most likely to be found eating shawarma.
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