This is not your everyday omelet! The puffed omelet is a super easy and fluffy version of the traditional omelet. This explains why they are also called cloud omelets. Unlike the traditional omelet, where all ingredients are mixed and cooked in a bowl, the puffed omelet requires one or two extra steps. To achieve a smooth texture, separate the yolks from the whites and beat them separately. This traps the air bubbles in the eggs and makes them light and fluffy. The recipe takes a little longer than traditional omelets, but is much easier to make than soufflés. When you invite your guests over for breakfast, you’re sure to impress them! It’s an excellent breakfast dish.

You can make a sweet or savory omelet, depending on the additions you make (see recipes below).

How to make an omelette with a soufflé?

Separate the yolks from the whites in two separate bowls, add a pinch of salt to each bowl.

Beat the egg whites until stiff peaks form.

Add 2 tablespoons of hot water to the egg yolks and beat until frothy.

Pour the foamy egg yolk into the pan.

Cover and cook over medium heat for 5 minutes.

After 5 minutes, pour the beaten egg whites over the yolks and flatten them with a kitchen spatula. Cover and cook over medium heat for 5 minutes.

Carefully place the cooked omelet on a plate.

Fold the omelet in half with your hands. Serve with the decorations of your choice and enjoy!

Tips

If you want to add other ingredients, add the egg yolks while beating. Use sour cream, yogurt, fresh herbs or even chili sauce.

If you want to make a stuffed omelet (with meat or vegetables), add it after the omelet is cooked. If you add them before cooking, the egg mixture will be too heavy and this will destroy the texture of a light omelet.

To make removing the omelet easier, gently slide a rubber spatula over the edges of the omelet to loosen it.

It is important to beat the egg whites until they are completely firm. That way you have enough air in the mixture.

You can use a non-stick skillet or a well-finished cast iron skillet. Whatever you use, you need to lubricate it so it doesn’t stick.

You can add anything you want: Chunks of bacon, cheddar cheese, smoked salmon, sautéed mushrooms, green peppers, tomatoes, fresh corn…. just about anything! As long as you don’t fill the omelet until after it’s cooked.

For a sweet version, follow the recipe as is, but top the cooked omelet with a sweet fruit compote and drizzle with honey.

Instructions

Separate the yolks from the whites in two separate bowls, add a pinch of salt to each bowl.

Beat the egg whites until stiff peaks form.

Add 2 tablespoons of hot water to the egg yolks and beat until frothy.

Pour the foamy egg yolk into the pan.

Cover and cook over medium heat for 5 minutes.

After 5 minutes, pour the beaten egg whites over the yolks and flatten them with a kitchen spatula. Cover and cook over medium heat for 5 minutes.

Carefully place the cooked omelet on a plate.

Fold the omelet in half with your hands. Serve with the decorations of your choice and enjoy!

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