Souffle Omelet With Brie Mushrooms and Onions

READY IN: 20mins
Recipe by Rita1652

This is a puffy omelet with creamy brie cheese. Nice for a brunch!The picture I have here is made with half the ingredients.

Top Review by lazyme

Loved this omelet. I had a couple of issues - not the recipes fault. My mixer broke while I was beating the egg whites. aarghhh. Then I cooked it a little too long on the stove top so it was a little overly browned. Still tasted wonderful though. For the mushrooms, I used recipe #145922 (also by Rita) and used a combination of chanterelles, shiitake, morels, porcini and cremini mushrooms and shallots. Great flavors and thanks for sharing Rita. Made for ZWT5 2009.

Ingredients Nutrition

  • 4 large eggs, separated
  • 1 pinch salt and pepper
  • 2 teaspoons fresh parsley, chopped
  • 4 tablespoons cream
  • 1 tablespoon butter
  • 4 tablespoons brie cheese, roughly chopped
  • 14 cup sauteed mushroom
  • 14 cup sauteed onion


  1. Beat egg yolks until thick and light in color.
  2. Add cream, salt, pepper, and parsley.
  3. Beat egg whites till they form peaks then fold into yolk mixture and gentle toss in mushrooms and onions.
  4. Pour into a hot buttered cast iron pan.
  5. Cook slowly until omelet puffs up and is firm on the bottom.
  6. Place into a preheated oven 350 degrees for about 3 minutes then sprinkle brie on top and bake for 2 more minutes.
  7. Fold omelet in half and serve.

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