Souffle Omelette - Eggs – Butter – Olive Oil – Salt – Garlic Powder – Grated Mozzarella – Parsley
Separate the egg yolks from the egg whites, and place the egg yolks in the medium bowl and the egg whites in a large bowl.
Using the whisk attachment or an electric beater, whisk the egg whites with salt until they are glossy and a stiff peak forms.
Add half of the egg whites into the bowl with the egg yolk and use a silicone spatula to gently stir until fluffy with a light yellow color and no more liquid egg white can be seen.
Now, add the garlic, pepper, and parsley and stir a few times to incorporate into a semi-consistent batter.
Add the remaining egg whites and gently stir, as in the step before, until well incorporated. Warm a 10-inch non-stick pan over medium-high heat with butter and oil.
When the butter has melted and sizzles, pour the souffle omelette mixture into the pan and spread it in a circular motion all over the pan using a silicone spatula.
Reduce to medium heat, cover with a lid, and cook for 1-2 minutes. When the sides are dry, add some extra cheese, use a spatula to lift one side of the omelette and fold it in half.
Serving: 1 omelet Makes: 1 omelet
Prep: 10 Minutes Cook: 8 Minutes