Souffle Omelet (Puffy Omelet)

READY IN: 30mins
Recipe by Karen From Colorado

This Omelet is very light and fluffy. Fill it with any of your favorite fillers. Makes a very attractive presentation. Keep in mind that, although this dish looks very big, it is not as filling as you might think because it is such a light omelet.

Top Review by FrenchBunny

Oh my !!! This was an absolutely delicious omelet. I had made it for lunch and it was the perfect amount, so light and tasty. I perhaps cooked it just a bit too much in the skillet but it still worked out fine though. I had filled mine with ham and cheddar and had poured a bit of Hollandaise sauce over it. Had a few fruits on the side. This was just so worth the time in beating the eggs separately. Thanks for sharing your recipe Karen...I will be making these more often.

Ingredients Nutrition


  1. Beat egg whites until frothy.
  2. Add water and salt; continue beating about a minute or until stiff peaks form.
  3. Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes).
  4. Fold yolks into whites.
  5. Heat butter in a 10 inch skillet with an oven proof handle.
  6. Pour in egg mixture, mounding it a little higher on the sides.
  7. Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.
  8. Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.
  9. Make a shallow cut off center of the omelet.
  10. Place your fillers on the larger half of the omelet.
  11. Fold the smaller half over the fillers.
  12. Slip omelet onto a warmed plate.

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