Have You Ever Tried a Souffle Omelet?
I have already talked about our favorite restaurant for breakfast now, which is The Original Pancake House. They have these 49er Flapjack pancakes that are to die for! Thin, HUGE (the size of your whole plate) pancakes cooked to perfection and the best omelets!
Their omelets are so cool because I didn’t realize this until I started trying to find a great knockoff recipe but they are called “souffle omelets”. In this particular recipe I found, you whip up 12 eggs for one omelet! Can you believe that? That is a lot of eggs! And it does make for a very large omelet. My husband and I have this all down to a science at this restaurant--we go half-sies on the mushroom omelet and the 49er pancakes and then you’ve got the dream breakfast meal with the ever-craveable sweet/salty combo. This omelet is so huge that even with only half of it, I give plenty to my little 8 year-old son who is growing like a weed and is now the garbage disposal for anyone in the family that can’t finish their meal :)
If you are a mushroom fan, this is your dream meal with sauteed mushrooms and cheese on the inside and a heavenly creamy mushroom gravy and melted cheese on top.
I found a blogger with a fantastic knockoff recipe that you have to make if you are a big fan of mushrooms. If not, just give this “souffle omelet” a try and you will have a lot of fun with the technique of this one.
I just have to share one tip before I get into it because it is the only thing I would change from when I made this recipe. Like I said it calls for 12 eggs, which is obviously a ton and that makes a huge omelet, so make sure you are using a 12” inch skillet or bigger. I was using a 10-inch and had to end up baking it in the oven for about 15 minutes longer because the eggs weren’t cooked in the middle. Stick with a large pan and you can follow the rest of the recipe to a tee.
The fun part in making this omelet is the souffle part. The omelet ends up being quite fluffy and tall since you whip up all the egg whites until stiff peaks form, fold in the {whisked} yolks and add the eggs to your buttered hot pan. You then add your fillings--in this case it is sauteed mushrooms and shredded cheese of your choice, but you could always opt for any of your favorite toppings: chopped bacon, breakfast sausage, diced bell pepper, caramelized onions, bacon bits, etc.
Next you add the rest of the very fluffy eggs, let it cook for a couple minutes on the stove top, then put it under the broiler for a couple minutes until it has a nice golden brown coloring on top. Take it out, top it with more cheese and slice it into slices like a pie--no judgments how large said slices are! Top with gravy, if desired, and enjoy the most heavenly omelet you’ve ever had!
Have you had or made a “souffle” type omelet before? Do you and your significant other like to go half-sies on meals at restaurants? Please share your thoughts in the comments below. Feel free to tell me how weird we are to do that! :)
1 small package mushrooms or about 1 cup chopped
2 3 2-3 Tbsp grass-fed butter
12 pastured eggs, separated
2 cups , of your favorite raw cheese (we prefer to use Gouda, Swiss, Cheddar or Havarti because they melt really well)
MUSHROOM SHERRY SAUCE
6 tablespoons butter
2 cups , chopped mushrooms
2 tablespoons flour
1 1/2 cups cream
1 egg yolk
2 tablespoons sherry (or Merlot works great)
1 1/2 teaspoons lemon juice
1/4 teaspoon sea salt
1/4 teaspoon pepper
dash paprika
Directions:
Add Recipe to Cook'n
Their omelets are so cool because I didn’t realize this until I started trying to find a great knockoff recipe but they are called “souffle omelets”. In this particular recipe I found, you whip up 12 eggs for one omelet! Can you believe that? That is a lot of eggs! And it does make for a very large omelet. My husband and I have this all down to a science at this restaurant--we go half-sies on the mushroom omelet and the 49er pancakes and then you’ve got the dream breakfast meal with the ever-craveable sweet/salty combo. This omelet is so huge that even with only half of it, I give plenty to my little 8 year-old son who is growing like a weed and is now the garbage disposal for anyone in the family that can’t finish their meal :)
If you are a mushroom fan, this is your dream meal with sauteed mushrooms and cheese on the inside and a heavenly creamy mushroom gravy and melted cheese on top.
I found a blogger with a fantastic knockoff recipe that you have to make if you are a big fan of mushrooms. If not, just give this “souffle omelet” a try and you will have a lot of fun with the technique of this one.
I just have to share one tip before I get into it because it is the only thing I would change from when I made this recipe. Like I said it calls for 12 eggs, which is obviously a ton and that makes a huge omelet, so make sure you are using a 12” inch skillet or bigger. I was using a 10-inch and had to end up baking it in the oven for about 15 minutes longer because the eggs weren’t cooked in the middle. Stick with a large pan and you can follow the rest of the recipe to a tee.
The fun part in making this omelet is the souffle part. The omelet ends up being quite fluffy and tall since you whip up all the egg whites until stiff peaks form, fold in the {whisked} yolks and add the eggs to your buttered hot pan. You then add your fillings--in this case it is sauteed mushrooms and shredded cheese of your choice, but you could always opt for any of your favorite toppings: chopped bacon, breakfast sausage, diced bell pepper, caramelized onions, bacon bits, etc.
Next you add the rest of the very fluffy eggs, let it cook for a couple minutes on the stove top, then put it under the broiler for a couple minutes until it has a nice golden brown coloring on top. Take it out, top it with more cheese and slice it into slices like a pie--no judgments how large said slices are! Top with gravy, if desired, and enjoy the most heavenly omelet you’ve ever had!
Have you had or made a “souffle” type omelet before? Do you and your significant other like to go half-sies on meals at restaurants? Please share your thoughts in the comments below. Feel free to tell me how weird we are to do that! :)
Fluffy Mushroom Souffle Omelette | Mushroom Sherry Sauce
This recipe was created to match the omelette served at the Original Pancake House. Breakfast foods are so
Serving size: 2
Calories per serving: 1,173
Ingredients:
Calories per serving: 1,173
1 small package mushrooms or about 1 cup chopped
2 3 2-3 Tbsp grass-fed butter
12 pastured eggs, separated
2 cups , of your favorite raw cheese (we prefer to use Gouda, Swiss, Cheddar or Havarti because they melt really well)
MUSHROOM SHERRY SAUCE
6 tablespoons butter
2 cups , chopped mushrooms
2 tablespoons flour
1 1/2 cups cream
1 egg yolk
2 tablespoons sherry (or Merlot works great)
1 1/2 teaspoons lemon juice
1/4 teaspoon sea salt
1/4 teaspoon pepper
dash paprika
Directions:
Directions for omelette:
1. Preheat oven to broil.
2. In a large skillet, saute the mushrooms in 2 tbsp butter until they are soft and fragrant.
3. Pour mushrooms into a bowl and set aside.
4. Separate eggs and place into separate large bowls.
5. Whip egg whites using a hand mixer, until stiff peaks form.
6. Whisk egg yolks until liquefied.
7. Fold yolks into whites.
8. Melt remaining 1 Tbsp of butter in the skillet and pour half of the egg mixture into the pan, smooth the top with a spatula.
9. Sprinkle mushrooms and 2 cups of cheese on top, distributing evenly.
10. Scoop remaining egg mixture on top and smooth with a spatula.
11. On a medium-high burner allow the soufflé to cook for 5 minutes, undisturbed.
12. You can lift the edges with a spatula to see if the bottom is beginning to cook.
13. Next, place the skillet in the oven on Broil for 2-3 minutes, until there is a nice brown on top.
14. Remove from oven carefully and sprinkle on the remaining cup of cheese.
15. Place back into the oven for an additional 1-2 minutes, until the cheese is melted and bubbly.
16. Remove from oven and let sit for a few minutes so it is allowed to settle a bit.
17. Slice and enjoy!
Directions for Mushroom Sherry Sauce:
1. Melt butter.
2. Toss in mushrooms and saute until soft.
3. Stir in flour.
4. Stir in cream. Keep the sauce bubbling, not boiling.
5. Temper the yolk by adding some of the cream mixture to it. Then add in yolk.
6. Allow it to thicken.
7. Add in the remaining ingredients.
8. Serve immediately.
Source: realfoodrn.com
1. Preheat oven to broil.
2. In a large skillet, saute the mushrooms in 2 tbsp butter until they are soft and fragrant.
3. Pour mushrooms into a bowl and set aside.
4. Separate eggs and place into separate large bowls.
5. Whip egg whites using a hand mixer, until stiff peaks form.
6. Whisk egg yolks until liquefied.
7. Fold yolks into whites.
8. Melt remaining 1 Tbsp of butter in the skillet and pour half of the egg mixture into the pan, smooth the top with a spatula.
9. Sprinkle mushrooms and 2 cups of cheese on top, distributing evenly.
10. Scoop remaining egg mixture on top and smooth with a spatula.
11. On a medium-high burner allow the soufflé to cook for 5 minutes, undisturbed.
12. You can lift the edges with a spatula to see if the bottom is beginning to cook.
13. Next, place the skillet in the oven on Broil for 2-3 minutes, until there is a nice brown on top.
14. Remove from oven carefully and sprinkle on the remaining cup of cheese.
15. Place back into the oven for an additional 1-2 minutes, until the cheese is melted and bubbly.
16. Remove from oven and let sit for a few minutes so it is allowed to settle a bit.
17. Slice and enjoy!
Directions for Mushroom Sherry Sauce:
1. Melt butter.
2. Toss in mushrooms and saute until soft.
3. Stir in flour.
4. Stir in cream. Keep the sauce bubbling, not boiling.
5. Temper the yolk by adding some of the cream mixture to it. Then add in yolk.
6. Allow it to thicken.
7. Add in the remaining ingredients.
8. Serve immediately.
Source: realfoodrn.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
