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Fluffy Soufflé Omelette with Goat Cheese and Chives

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A light and airy soufflé omelette featuring tangy goat cheese and fresh chives, perfect for a special breakfast or brunch.

Ingredients

Scale
  • 3 large eggs, separated (room temperature)
  • 2 ounces (about 60g) goat cheese, crumbled
  • 2 tablespoons fresh chives, finely chopped
  • 1 tablespoon unsalted butter, softened
  • Pinch of fine sea salt
  • Freshly ground black pepper, to taste
  • Optional: 1 teaspoon milk or cream

Instructions

  1. Separate the 3 large eggs into two bowls—yolks in one, whites in the other. Ensure no yolk gets into the whites. (About 5 minutes)
  2. Beat the egg whites using an electric mixer or whisk until stiff peaks form. (3-5 minutes)
  3. Add a pinch of salt and pepper to the yolks. Optionally, stir in a teaspoon of milk or cream. Gently fold in the crumbled goat cheese and chopped chives. (2 minutes)
  4. Spoon about a third of the whipped egg whites into the yolk mixture and stir gently to lighten it. Then carefully fold in the remaining egg whites in two additions to keep the mixture airy. (3 minutes)
  5. Heat a non-stick skillet over medium-low heat and melt the butter until it foams but does not brown. (1-2 minutes)
  6. Pour the egg mixture into the pan and spread gently to even out. Cover the pan with a lid and cook for about 4-5 minutes until edges are golden and the center is set but still soft.
  7. Slide the omelette onto a plate carefully. Garnish with fresh chives and a crack of black pepper. Serve immediately for best fluffiness.

Notes

Use room temperature eggs for better whipping. Be gentle when folding egg whites to preserve airiness. Cook on low heat and cover the pan to trap steam and cook evenly. Serve immediately for best texture. If omelette browns too fast, lower the heat.

Nutrition

Keywords: soufflé omelette, goat cheese, chives, fluffy omelette, breakfast recipe, brunch, easy omelette

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