The puffy herb omelet with chevre is cross between a French soufflé and a traditional omelet and combines light fluffy eggs with fresh herbs and cheese.
Puffy Herb Omelet with Chevre
By Sue Lau | Palatable Pastime
My recipe of the day is for a puffy herb omelet with chevre, also known as a souffle omelet.
This month Fantastical Food Fight draws down to our next to last event, as Sarah goes back to school to pursue her masters. Obviously this takes up a lot of time especially as concerns the thesis, from research to writing to consulting with one’s advisor.
Sarah will be off to bigger and better things. Hopefully some of those things in the future will be a return to our little group, but for now it has to be put on hold. Next month will be the final event.
Someday, We’ll Blog Together Again
It’s been a joy playing along as I have time and look forward to another time when we may once again play in the kitchen with these fantastical themes.
I am Slow-Pokin’ Today–Absolute Molasses!
I am a little late getting into the event this month, as my post wasn’t even getting in order until this morning. Sidsel was also late, but we tend to think alike- and not only are late, but seemed to decide on the puffy omelet at the last minute as well. You will see her link mixed in with the others. The great part about it is that we show you two different methods to do this, and of course, different flavors.
Another Late Thing?
My bread recipe from yesterday is also late. Back spasms. It gives me fits. Trying to find some way to sit in different chairs or stretched on the bed with a heating pad propped up back there is a struggle. It’s an ongoing problem I have and one that painkillers are not a viable solution for. Been there, did that, fortunately managed to get off before something worse occurred. There are very expensive solutions, but none I can afford or that my insurance will pay, since those are all experimental.
But enough talking about that misery. I am here to talk about food!
Fantastical Food Fight
Fantastical Food Fight is a monthly blogging group hosted by Sarah Ellis.
Each month we blog recipes on a common theme.
You are invited to the Inlinkz link party!
A Blast from My Past
My omelet is one that always fascinated me as a child- I first read about these in a Betty Crocker cookbook. Did your mother have one?
My mom wasn’t big on Julia Child or I probably would have read more. Even at that young and tender age I was reading cookbooks like novels, although for the most part my mom forbid me to use the stove and I did my thing on the sly.
Fortunately I didn’t burn the house down.
Teach Your Children Well
I recommend that parents know when their child has culinary ambition and guide them in a chaperoned way. Besides, it gives you more quality time with your kids.
For this omelet, you will have to separate and whip the egg whites from room temperature eggs. This is a cinch in an electric mixer, not so much with a hand held, and near impossible by hand. Unless you enjoy torturing your arm.
Other than that, it goes together pretty much like a frittata, which are dead easy. So don’t be a shrinking violet thinking these are as fussy as a cheese souffle (which aren’t the horrors many say they are anyway).
Once your eggs are beaten into glossy peaks in a DRY mixer bowl, whisk your egg yolks with small crumbles of cheese, the herbs and seasonings. Gently fold in half the whites and give that a mix. Point being the wetness of the yolk mix is deflating. You’ll deflate half this way but ensure you don’t have a bit of yolk hiding in the bottom of the bowl. As when you fold in the second half it should still have some volume.
This light mixture is spread into an oven-safe skillet (read: one that has no handles that will melt) sprayed with nonstick or a light coat of butter. Cook that over medium to low heat for five minutes, and do not space out and stir it.
After five, lift the edge and if lightly brown, pop it into a 325F oven and bake for fifteen minutes. If you overbrowned the underside to start, cook it for less- the mark is when you can slip in a butter knife and remove it clean.
When done, remove from oven and make a crease in the center pressing down your spatula, so you can fold it without breaking.
Here you can see the light fluffy nature inside. One person can eat this but probably more like two if you have other things like sausage or toast. It is very high protein but also very light.
The texture is not the same as a regular omelet, and not quite like a souffle either. It is eggy, airy and puffy. I think you will enjoy.
Puffy Herb Omelet with Chevre
You Might Also Like:
Western Omelet Breakfast Sandwich
Greek Omelette Roll with Spinach
Greek Omelette with Garlic Scapes, Mushrooms Tomatoes & Feta
Goat Cheese and Asparagus Breakfast Souffle
Crustless Broccoli and Tomato Quiche
Puffy Herb Omelet with Chevre
- Electric mixer with whip;
- 10-inch nonstick oven safe skillet
- 4 large room temperature eggs separated
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon minced fresh dill weed
- 1/4 cup soft goat cheese crumbles chevre
- nonstick spray or butter
- Preheat oven to 325F.
- Separate eggs into yolks and whites.
- Using the whip attachment, beat egg whites in a completely dry mixer bowl until glossy peaks form.
- Separately, whisk the egg yolks until smooth with the cheese and seasonings.
- Gently fold half the beaten egg whites into the yolk mixture to incorporate the liquids, then the other half.
- Spray a ten-inch oven-safe nonstick skillet with nonstick spray or lightly butter.
- Spread omelet mixture into the skillet with a spatula and cook over moderately low heat, without stirring, for five minutes or until very lightly browned under the edges.
- Pop minto the preheated oven and continue to cook for 12-15 minutes or until a knife can be slipped in and removed cleanly.
- Remove pan from oven and press lightly across the center to form a crease before folding the omelet.
- Slide onto a serving plate. You can sprinkle with more cheese and herb if you like.
I had never heard of a souffle omelet and here we have two of them this month. Hope your back is feeling better Sue.
Sidsel and I are being like GMTA! Initially I had been thinking of doing a rolled ham & swiss but forgot to pick up ham. Then I thought maybe I would do a Persian kuku sabzi but couldn’t find my rose petal spice mix. Then while I am baking this one, Sidsel and I are like lightning. But this kind of omelet is fun and easy, you should try it.
You and Sid are sistahs! I have wanted to try one of these for the longest time. Yours looks amazing. Hope your back gets better fast!
It really is very easy- just have to wash the mixer bowl and whip over doing a regular omelet.
I am now all the more tempted to make a souffle omelet… looks so fluffy…
Okay, so you’re making me think I could do this- and want to! Looks yum~
Yum! Look at how stunning that omelet looks. Hope your back gets to feeling better soon – muscle spasms are no fun.