Puffy Herb Omelet with Chevre

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

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.

Puffy Herb Omelet with Chevre

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.

Omelets


You are invited to the Inlinkz link party!

Click here to enter

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.

Easy Peasy

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.

Puffy Herb Omelet with Chevre mixture

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.

Puffy Herb Omelet with Chevre in pan

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.

Testing for doneness of Puffy Herb Omelet with Chevre

When done, remove from  oven and  make a crease in  the center  pressing down your spatula, so you can fold  it  without breaking.

Making folding crease in Puffy Herb Omelet with Chevre

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.

Fluffy Texture of Puffy Herb Omelet with Chevre

Puffy Herb Omelet with Chevre

Puffy Herb Omelet with Chevre

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Goat Cheese and  Asparagus Breakfast Souffle

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Puffy Herb Omelet with Chevre

Sue Lau
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Main Course
Cuisine French

Equipment

  • Electric mixer with whip;
  • 10-inch nonstick oven safe skillet

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

From the kitchen of palatablepastime.com
Keyword baked omelet, omelette, puffy omelet, souffle omelet

Puffy Herb Omelet with Chevre

7 responses

  1. 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.

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