Souffle Omelet With Brie Mushrooms and Onions

“This is a puffy omelet with creamy brie cheese. Nice for a brunch!The picture I have here is made with half the ingredients.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 large eggs, separated
  • 1 pinch salt and pepper
  • 2 teaspoons fresh parsley, chopped
  • 4 tablespoons cream
  • 1 tablespoon butter
  • 4 tablespoons brie cheese, roughly chopped
  • 14 cup sauteed mushroom
  • 14 cup sauteed onion

Directions

  1. Beat egg yolks until thick and light in color.
  2. Add cream, salt, pepper, and parsley.
  3. Beat egg whites till they form peaks then fold into yolk mixture and gentle toss in mushrooms and onions.
  4. Pour into a hot buttered cast iron pan.
  5. Cook slowly until omelet puffs up and is firm on the bottom.
  6. Place into a preheated oven 350 degrees for about 3 minutes then sprinkle brie on top and bake for 2 more minutes.
  7. Fold omelet in half and serve.

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