Light, airy, and golden, this French‑style soufflé omelette is filled with creamy cheese and fluffed to perfection. Elegant yet simple, it’s an ideal breakfast or brunch centerpiece that feels gourmet without the fuss.

Why You’ll Love This Recipe

This soufflé omelette achieves a delicate balance of texture and flavor—airy egg whites envelop the rich, cheesy yolk mixture, creating a dish that’s both comforting and refined. With just a bit of effort, you can elevate a basic omelette into something truly special.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3 large eggs, separated
• 1/4 tsp cream of tartar (optional, for stability)
• 1 tbsp butter
• 1/4 cup ricotta or cream cheese
• 1/4 cup shredded Gruyère or Swiss cheese
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Directions

1. Separate the egg whites and yolks into two clean bowls.
2. Whisk the yolks with a pinch of salt and pepper until smooth. Fold in ricotta (or cream cheese) and shredded Gruyère.
3. Beat egg whites (with cream of tartar if using) until stiff peaks form. To get the best volume, aim for 3–5 minutes with a hand mixer
4. Gently fold the egg whites into the yolk mixture in two additions—first half to lighten, then the rest to integrate—being careful not to deflate the foam .
5. Melt butter in a nonstick oven-safe skillet over medium–low heat. Pour in the egg mixture and smooth the top. Cover and cook 5–6 minutes until the bottom is golden and the top is just set.
6. Optional: switch to broil for 1–2 minutes to develop a golden crown (foodnetwork.com).
7. Garnish with fresh parsley and serve immediately, either folded or as-is.

Servings and timing

• Servings: 1 generous portion
• Prep time: ~5 minutes
• Cook time: ~6–8 minutes (plus optional 1–2 minutes broiling)
• Total time: ~11–15 minutes

Variations

• Three‑cheese version: Substitute ricotta with cream and Parmesan; grate extra Cheddar and Gruyère—cook as directed and broil until cheese melts (feelgoodfoodie.net).
• Mère Poulard style: Use 2–3 eggs, whisk vigorously in a copper or metal bowl for 2 minutes, cook in hot butter over high flame for 2–3 minutes (thefrenchcookingacademy.com).
• Savory additions: Fold in herbs like chives, tarragon, fine herbs mixture, or include sautéed mushrooms or ham before serving (foodnetwork.com).
• Sweet version: Add a tablespoon of sugar to the yolk mixture and pair with fruit compote after broiling .

Storage/reheating

• Best enjoyed immediately while fluffy.
• If you have leftovers, wrap tightly and refrigerate up to 2 days (feelgoodfoodie.net).
• To reheat: place on a baking sheet and warm in a 300 °F (150 °C) oven for 5–10 minutes, or microwave briefly (10–15 seconds) to avoid deflating.

FAQs

How do I know when egg whites are at stiff peaks?

Stiff peaks hold their shape when the whisk is lifted; peaks stand straight without drooping. If they slump, keep whipping a bit longer (seriouseats.com).

Can I use milk or cream in the yolk mixture?

Yes—adding a tablespoon of cream yields a richer texture, common in three‑cheese soufflé omelettes (tasteoffrancemag.com).

Do I need cream of tartar?

It stabilizes the egg whites, helping them reach volume, but is optional if your whites are at room temperature and bowls are clean .

Can I skip broiling?

Yes—covering the pan during stovetop cooking sets the top gently. Broiling adds just a bit of golden color (seriouseats.com).

What pan works best?

A nonstick, oven-safe skillet (8–10″) ensures even cooking and easy release. For authentic texture, some use cast iron or copper .

How to prevent deflation when folding whites?

Use a spatula to fold gently, in two additions: first to lighten, second to combine—stopping when streaks disappear .

Can I use a whisk instead of a mixer?

Yes, but it’s more labor‑intensive. A whisk takes longer but gives control—stop at glossy peak stage .

Is this suitable for vegetarians?

Yes—contains dairy and eggs but no meat; perfect for lacto‑ovo vegetarians.

Can I prepare this ahead?

Not recommended—soufflé relies on fresh whipped whites. You can beat whites in advance, but fold and cook immediately .

What cheeses work best?

Gruyère, Swiss, Cheddar, Parmesan, and creamy cheeses like ricotta or cream cheese all bring different flavors—feel free to mix.

Conclusion

This French‑style cheese soufflé omelette transforms humble eggs into a restaurant‑worthy dish with light, airy texture and luscious cheesy interior. With minimal ingredients and a few thoughtful techniques, you can impress at breakfast or brunch. Enjoy its elegance—and simplicity—in every fluffy bite.

French‑Style Cheese Soufflé Omelette

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• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 2 servings
• Category: Breakfast
• Method: Stovetop and Broiler
• Cuisine: French
• Diet: Vegetarian

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Description

Légère, aérienne et dorée, cette omelette soufflée à la française est garnie de fromage crémeux et aérée à la perfection. Élégante et simple à la fois, elle est idéale pour un petit-déjeuner ou un brunch, avec une touche gourmande sans chichis.

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Ingredients

• 3 gros œufs, séparés
• 1/4 cuillère à café de crème de tartre (facultatif, pour la stabilité)
• 1 cuillère à soupe de beurre
• 1/4 tasse de ricotta ou de fromage à la crème
• 1/4 tasse de gruyère râpé ou de fromage suisse
• Sel et poivre noir, au goût
• Persil frais, pour la garniture

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Instructions

1. Séparez les blancs et les jaunes d’œufs dans deux bols propres.
2. Fouetter les jaunes d’œufs avec une pincée de sel et de poivre jusqu’à obtenir une consistance lisse. Incorporer la ricotta ou le fromage frais et le fromage râpé.
3. Battre les blancs d’œufs (avec de la crème de tartre si vous en utilisez) jusqu’à ce que des pics fermes se forment.
4. Incorporez délicatement les blancs d’œufs au mélange de jaunes, en conservant autant de volume que possible.
5. Faire fondre le beurre dans une poêle antiadhésive allant au four à feu moyen-doux. Verser le mélange d’œufs et lisser le dessus.
6. Couvrir et cuire pendant 5 à 6 minutes, ou jusqu’à ce que le dessous soit doré et que le dessus soit juste pris.
7. Facultatif : Faire griller pendant 1 à 2 minutes pour obtenir un dessus doré.
8. Garnir de persil frais et servir immédiatement, plié ou tel quel.

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Notes

• L’utilisation de crème de tartre permet de stabiliser les blancs d’œufs.
• La cuisson au gril ajoute une belle finition dorée.
• Servir immédiatement pour une meilleure texture.

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Nutrition

• Serving Size: 1 omelette
• Calories: 280
• Sugar: 1g
• Sodium: 280mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 16g
• Cholesterol: 280mg