Cheese Soufflé Omelet Recipe with Corn and Pepper

Bring culinary excellence to your next breakfast with this cheese soufflé omelet recipe.


| January 2014



Cheese Souffle Omelet

When making cheese soufflé omelets, serve them immediately, as their lovely texture is rapidly lost once cooled.

Photo courtesy DK Publishing

Vegetarians, meat-lovers and anyone seeking to add more vegetables to their diet will find inspiration in this vegetable-centric cookbook. Vegetables Please (DK Publishing, 2013), by Carolyn Humphries, gives a fresh look into vegetarian cooking. But have no fear omnivores; there are optional meat suggestions for every recipe, too. In this excerpt, from the section “Tortillas, Frittatas, and Omelets,” learn the secrets of making this perfectly fluffy, cheese soufflé omelet recipe.

If making more than one omelet, serve each as it is ready, as their lovely texture is rapidly lost as they cool. Serve with crusty bread and a green salad.

Cheese Soufflé Omelet Recipe

Preparation: 15 minutes
To cook: 6 minutes

• 2 eggs, separated
• Knob of butter

For the sauce
• Knob of butter
• Handful of fresh or thawed frozen corn kernels
• 1/2 small red bell pepper, seeded and finely chopped
• 2 teaspoons cornstarch
• 7 tablespoons milk
• 2 teaspoons snipped chives, plus a few extra to garnish
• 3/4 ounce (20 grams) Gruyère cheese, grated
• 3/4 ounce (20 grams) Cheddar cheese, grated
• Pinch of cayenne pepper
• Salt and freshly ground black pepper

Optional meat: Small handful of chopped cooked chicken





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