Kitchen Little Essentials
For this recipe you will need:
A stand or hand-held mixer
Spinach, Tomato & Brie Souffle Omelette
I’d like to introduce you to my favorite omelette (a puffy omelet) of all time: this Soufflé Omelette with Brie and Sun Dried Tomatoes. This was inspired by an omelet just like this, that I saw in the Half Baked Harvest Cookbook – which is wonderful, if you don’t already own it. As someone who cooks an omelette for herself almost every single day, I’d like to think I’m somewhat of an authority on the subject of homemade omelettes and their cooking, and I have to admit – this one right here is tops.
The trick here, as the name suggests, is all in the method. Rather than whipping the egg yolks and whites together in one bowl, we’ll beat them up separately and then fold them together, gently combining the silky, golden yolks into the fluffy whites.
This mixture gets poured into a buttery pan (non-stick for sure) and then it’s basically business as usual from that point on. Once the egg mixture hits the pan, you treat things as you would any ordinary omelette, allowing the bottom to set, adding your desired toppings, folding half over, etc.).
But the beauty with this recipe is that this omelette is so very far from any ordinary omelette. This is truly the best omelette I’ve ever had – both from my own kitchen and restaurants alike. It’s SUCH a good one, and I hope you guys enjoy.
How to Make a Souffle Omelette
This process is really very simple, and one of my favorite Kitchen Little tricks to coaxing the most flavor out of our favorite ingredients and dishes. In the kitchen, often times true greatness isn’t about using more ingredients, or spending more money on our cooking. It is SO often about the cooking itself – how can we maximize the deliciousness of a recipe by thinking more about the methods we employ? Is there anything we can change, or improve upon?
When it comes to an omelette, which is already a wonderful thing, by simply separating the whites from the yolks and giving them a big frothy whip, you can utilize their volume to create a much more interesting dish, in the end. These omelettes are so fluffy and puffy and truly a delight to both make and eat. They’re incredibly buttery and I promise you’re going to love the way they turn out.
It’s just a simple change, really, but it makes all the difference in the world.
Omelette or Omelet?
The correct spelling of this popular dish seems to be somewhat evasive, flip flopping back and forth between one way and another. But, guess what – both are correct! You will not be wrong, whoever way you choose to go here.
- Omelet is the spelling used in American English.
- Omelette is the spelling used in British English.
No matter how you shake (or spell) it, an omelet (or omelette) is the classic, timeless, always appropriate egg-based dish, that works deliciously well from breakfast and lunch to brunch and dinner (how bistro-ey that would be of us, too have an omelette for dinner). Neither spelling is wrong, but when it comes to deciding which one to use, I’d say go with this:
Juts pick the one your audience will be more familiar with and stick with it in your writing. Boom, that’s from www.grammerly.com, and seems like solid advice.
Spinach, Tomato & Brie Souffle Omelette
- Yield: 1 omelette
Ingredients
3 eggs separated
2 TBSP milk
Salt and pepper to taste
1 TBSP butter
2 to 3 oz. brie cheese sliced into thin pieces
¼ cup sun dried tomatoes
½ cup loosely packed fresh baby spinach
Honey for drizzling (optional, but trust me)
Instructions
- Combine the egg yolks, milk, and some salt/pepper in a small bowl. In the bowl of a stand mixer or in a mixing bowl using a handheld mixer, whip the egg whites until they’ve got stiff peaks. Fold the milky yolks into the whites, being careful not to deflate them.
- Add the butter to a large non-stick skillet over medium heat. Pour the egg mixture into the pan in an even layer and allow it to cook and set; about 3 to 4 minutes or so. To one half of the pan, add the brie, sun dried tomatoes, and spinach and cover the pan with a lid (this will help the top set).
- Flip one half of the omelette over (the half with no fillings) on top of the other, and allow your omelette to cook for a couple/few minutes more. I like to lift the omelette up to make sure the bottom isn’t getting too dark.
- Transfer the finished omelette to a serving plate and drizzle with honey, if desired. Enjoy right away.
