Savory Herb and Cheese Soufflé Omelet with Crispy Potatoes
15min
25min
4
485
Chef's Note
This soufflé-style omelet demonstrates the blog post's principle of elevating breakfast foods into impressive dinner fare. By separating eggs and whipping the whites, you create a dramatically puffy presentation that feels special enough for dinner guests, yet uses the same pantry ingredients you'd reach for at breakfast. The technique is more forgiving than a traditional soufflé—perfect for tired weeknights when you still want something memorable.
Tags
Ingredients
8 whole large eggs
1/4 cup whole milk
1 cup gruyère cheese, grated
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
4 tablespoons unsalted butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound yukon gold potatoes, diced small
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 cup sour cream, for serving
4 cups fresh fruit or green salad
Instructions
- 1
Preheat your oven to 425°F. Toss diced potatoes with olive oil, garlic powder, paprika, and a pinch of salt. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through, until golden and crispy.
- 2
While potatoes cook, separate 4 eggs. Place the 4 yolks in one bowl and all 8 whites in a large mixing bowl. Add the 4 remaining whole eggs to the bowl with the yolks.
- 3
Beat the yolk mixture with milk, half the salt, and pepper until well combined. Set aside. Using an electric mixer or whisk, beat the egg whites with remaining salt until stiff peaks form, about 3-4 minutes.
- 4
Gently fold the yolk mixture into the beaten whites using a silicone spatula, being careful not to deflate the whites. Fold in half the cheese and all the fresh herbs.
- 5
Heat a 10-inch oven-safe nonstick skillet over medium heat. Add 2 tablespoons butter and let it foam. Pour in the egg mixture, spreading it evenly. Cook without stirring for 2-3 minutes until the bottom sets and edges begin to firm up.
- 6
Sprinkle remaining cheese over the top and transfer the skillet to the preheated oven. Bake for 8-10 minutes until the omelet puffs up and the top turns golden brown.
- 7
Remove from oven and let rest for 2 minutes. The omelet will deflate slightly—this is normal. Use a spatula to slide it onto a large serving platter.
- 8
Cut into 4 wedges and serve immediately alongside crispy potatoes, a dollop of sour cream, and fresh fruit or a simple green salad.
Nutrition Information (per serving)
485
24g
28g
30g
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