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.
444 K 3.5/5 (71 reviews)
55 min.
Easy
18 people
5 IngredientsLast modified on: June 22th 2013
For 18 people, you will need:
18 
1 1⁄3 cup 
2 
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 | 180 RDI=70 % | 40 RDI=4 % | 170 RDI=30 % | 2,420 RDI=120 % | 10,110 RDI: 120 % |
| 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 18 people : 6.10 €
- 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: Spinach Mornay, Smoky potato and potimarron gratin, Stuffed tomatoes and courgettes, Moussaka, Hachis parmentier, ... See them all 73
Egg
Like these other recipes: Italian toast, "BN style" chocolate-filled biscuits, Mustard baps, Kouign-amann brioche, Pink Reims biscuits, ... See them all 236
Lemon
Like these other recipes: Pears and caramelised walnut samosas , Shortbread tart with sweet apricots and rosemary, Seared tuna with lemon and lime, Mushrooms à la grecque, Turnip leaf pesto, ... See them all 124
Salt
Like these other recipes: Late Winter Soup with Fresh Spinach, Italian toast, Cauliflower tabbouleh, Spinach and ricotta ravioli, Salad greens and small omelette, ... See them all 654
Other recipes you may also like
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...August 15th 2010236 K5 2 hours 30 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017423 K3.5 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018426 K 24.3 45 min.
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.December 19th 2021637 K 34.5 15 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...July 1st 2019489 K 23.8 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
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.