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Three Cheese Souffle Omelet with Chives

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“This recipe come from "How to Cook" and looks beautiful when served. A nice variation to the usual omelet. Good served with a fresh fruit on the side”

Ingredients Nutrition


  1. Use a 7" non-stick frying pan with an all-metal handle.
  2. Heat the broiler to its highest setting.
  3. Separate the eggs so the yolks are in a small bowl or ramekin and the whites in a clean large bowl.
  4. Be sure not to contaminate the whites with any yoke.
  5. Beat the egg yolks with a fork or small whisk and season well with sea salt and black pepper.
  6. Heat your pan to medium-low.
  7. While the pan is warming, whisk the egg whites until they form soft peaks.
  8. Add the olive oil to the pan and turn the heat up.
  9. Using a large rubber spoon spatula, fold the egg yolks, the cheddar cheese, half the Parmesan, and the chives into the egg whites.
  10. When the olive oil is hot, scrape and pour the egg mixture into the pan and smooth it out with the spoon spatula.
  11. Let the omelet cook for one minute.
  12. Then slide a thin spatula around the edges to loosen it, sprinkle the grated Swiss cheese all over the surface, and place the omelet under the broiler, about 4" from the heat.
  13. Let it cook for one more minute until the cheese is melted and slightly golden.
  14. Next, remove the pan from broiler heat and slide a thin spatula around the edge and under the omelet to loosen it.
  15. Hold the pan over your plate and, using a spatula, ease one half of the omelet onto the plate; then pull the pan gently over the top of the omelet portion already on the plate.
  16. If it breaks apart some, don't worry about it; it will still look beautiful.
  17. Sprinkle the rest of the Parmesan on top and serve.
  18. *Ifyou want to make the omelet for two, double everything.
  19. Use a pan with a bottom diameter of 9" or 10" and give each stage more time.
  20. When cooked, divide the omelet into two.
  21. Variation: Add a little chopped parsley and/or tarragon in with the chopped chives.

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