This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Soufflée omelette with cheese
Halfway between an omelette and a soufflé, this quick recipe give a light and delicious result. The secret is mainly in the two cooking methods: frying pan, then oven.
456 K 3.5/5 (71 reviews)
55 min.
Easy
2.05 €
6 people
5 IngredientsLast modified on: June 22th 2013
For 6 people, you will need:
- 1
6 eggs - 2
100 g grated cheese - 3
½ lemon - 4
salt - 5
pepper - Total weight: 465 grams
Times for this recipe
Preparation: 35 min.
Cooking: 20 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1
Separate egg whites from yolks.
Stage 2 - ⌛ 10 min.
Whisk whites to soft peak stage, not too firm.
Stage 3 - ⌛ 5 min.
Add lemon juice to yolks, salt, pepper and beat until quite frothy.
Stage 4 - ⌛ 3 min.
Add grated cheese and mix gently.
Stage 5 - ⌛ 2 min.
Add a few tablespoons of whites to yolks and cheese.
Stage 6 - ⌛ 3 min.
Fold into yolks using a maryse.
We add a little white to yolks at first to facilitate the final blending.
We add a little white to yolks at first to facilitate the final blending.
Stage 7 - ⌛ 2 min.
Pour this mix into the remaining whites...
Stage 8 - ⌛ 7 min.
... and fold, still using the maryse...
Stage 9
... until thoroughly mixed.
Stage 10 - ⌛ 2 min.
Preheat your oven to 356°F (180°C).
Put a non-stick frying pan on medium heat without fat, and then put in a metal ring.
If you don't have metal ring, don't worry, use any pan you can find with non-stick bottom (otherwise put a sheet of greaseproof paper in the bottom) which can go both on the hob and in the oven.
Put a non-stick frying pan on medium heat without fat, and then put in a metal ring.
If you don't have metal ring, don't worry, use any pan you can find with non-stick bottom (otherwise put a sheet of greaseproof paper in the bottom) which can go both on the hob and in the oven.
Stage 11 - ⌛ 5 min.
When frying pan is quite hot, pour in the egg mix and cook like this for about 3 to 5 minutes.
Stage 12 - ⌛ 10 min.
Then put in the oven for about 10 minutes, check cooking like for a cake.
Stage 13 - ⌛ 1 min.
Don't hesitate to finish under the grill to brown the top.
Stage 14 - ⌛ 1 min.
Remove the ring (if used) by passing a knife blade all around it, between omelette and metal sides.
Stage 15
Serve preferably with a small green salad, French dressing and herbs.
Stage 16
A possible variation, tomato souflée omelette: pour half the mixture into pan, then add a layer of cooked tomato slices (pan-fried beforehand in a little olive oil), and finally add the remaining mix. Then cook and serve as usual.
Remarks
The ideal utensil for this recipe is a non-stick frying pan with removable handle.
Serve with a herb salad on the side, as I think that something with a hint of acidity makes a good accompaniement.
Serve with a herb salad on the side, as I think that something with a hint of acidity makes a good accompaniement.
Keeping: To eat right now.
Source: From Thierry Marx.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 10 RDI=1 % | 60 RDI=9 % | 810 RDI=40 % | 3,370 RDI: 40 % |
| Per 100 g | 10 RDI=5 % | 2 RDI=0 % | 10 RDI=2 % | 170 RDI=9 % | 730 RDI: 9 % |
| Per person | 10 RDI=4 % | 2 RDI=0 % | 9 RDI=1 % | 130 RDI=7 % | 560 RDI: 7 % |
How much will it cost?
- For 6 people : 2.05 €
- Per person : 0.35 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Grated cheese
Like these other recipes: White bean gratin "à l'italienne", Bourguignon potatoes , Cauliflower and chickpea purée, Smoky potato and potimarron gratin, Enchiladas, ... See them all 75
Egg
Like these other recipes: Pistachio tiramisu, Quiche filling mixture, Caramelized pear custard tart, Cocotte eggs with Comté, Cookies of the Camisards, ... See them all 250
Lemon
Like these other recipes: Pears and caramelised walnut samosas , Sausage mushroom and cheese crumble, Lille style chicken, Fillet of salmon meunière, Seared tuna with lemon and lime, ... See them all 130
Salt
Like these other recipes: Mushroom tart, Triple-Cheese Pumpkin Gratin, Boulangère potatoes, Thaï rice with small vegetables, Oatmeal cake, ... See them all 693
Other recipes you may also like
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example. February 21th 2011549 K4.6 1 hour 35 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version. July 13th 202269 K 1 hour 8 min.
Marinated tuna with herbs
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste. February 21th 2011287 K4.3 1 hour 25 min.
Stuffed tomatoes and courgettes
A classic recipe of French family cooking, but with a more sophisticated filling. February 21th 2011355 K3.8 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 14 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.