Mushroom Soufflé Omelette

Mushroom Soufflé Omelette Recipe
Credit: Whisk Media Group
Recipe by: Australian Eggs
Average: 4.1 (12 votes)
195 Collected
Prep:  10 minutes
Cook:  20 minutes
Serves:  2
Spruce-up your breakfast and brunch routine with this easy mushroom soufflé omelette. This stunning dish is a wonderful and hearty dish to kick-start your day or if you're hosting a brunch a soufflé omelette is sure to impress.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
FacebookPintrestTwitterGoogle ClassroomShare via Email
Mushroom Soufflé Omelette
  1. Heat oil in a large 25cm non-stick frying pan over medium-high heat. Add the mushrooms, season with salt and pepper and cook for 6-7 minutes or until golden. Remove, cover and keep warm. Wipe out the pan.
  2. Separate eggs, placing egg yolks into a small bowl and egg whites into a large bowl. Add milk to egg yolks and whisk with a fork. Using a hand beater, whisk egg whites and the ¼ teaspoon salt until stiff peaks form.
  3. Heat the frying pan over medium heat. Brush with butter to grease. Using a large metal spoon, gently fold the egg yolks into the egg whites.
  4. Pour half the mixture into the pan and cook for 4-5 minutes, or until golden and the eggs are just set. Spoon over half the crème fraiche, parmesan and mushrooms and carefully fold the omelette in half. Cook for 1 minute or until almost set.
  5. Transfer to a serving plate (omelette will continue cooking once removed from heat). Repeat using remaining eggs, crème fraiche, cheese and mushrooms. Sprinkle with chives, extra parmesan and pepper to serve.

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.