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Soufflé Omelette with Gruyere and Mushrooms

Soufflé Omelette with Gruyere and Mushrooms


Everyone loves a good omelette, but how about a soufflé omelette with two cheeses and a beautiful array of mushrooms? Oh yeah. Let’s do it.

If you’ve never had a souffle omelet, you really should give it a try! It’s beyond fluffy and almost spongy in texture. Spongy in a good way. It’s truly somewhere in between a cheese souffle and an omelet. It’s so good.

The first time I had a souffle omelet was actually during a very interesting photo shoot. I probably shouldn’t say who with, but one of the recipes we made was a souffle omelet with cherry jam. It totally blew my mind. It was really delicious and such a beautiful texture. If I remember correctly, there was some sugar in the eggs, so the jam really worked. I’ll have to do a sweet version one of these days, too.

Making a souffle omelet actually doesn’t take much time at all. First, you separate the egg yolks and whites. Then, whip up the egg whites to stiff peaks. What are stiff peaks? That just means the eggs will hold their shape when you give them a little flip upside down. If you flip the bowl and all the eggs fall out, well then that’s a problem. The easiest way to whip them up in a jif is with a stand mixer or hand held beaters, but a whisk and a clean bowl will also do the trick. Just keep in mind that the whites whip up a little better if they’re room temperature, so it’s helpful to leave the eggs out in advance before getting started.

Now for the filling, I went fairly traditional. Mushrooms and cheese are a tried and true match. There were such beautiful mushrooms available at my local market, I couldn’t wait to get to the kitchen. I went for a mix of maitake, yellow oyster, cremini and shiitake mushrooms. Gruyere cheese is just the right accompaniment for these mushrooms. It’s creamy yet pungent, and is complimented well by the parmesan cheese in the omelet batter. As always, feel free to sub out whatever mushrooms and cheese you like, or change the filling all together. If you’re the cook, it’s your recipe.

Another thing to point out. The wine. I’m certainly not suggesting that anyone should start drinking at 8 am with this omelet, but it’s certainly the kind of omelet you can enjoy with a glass of wine. Whether it’d be brunch or lunch, I think it’s totally acceptable to indulge. Plus, you can throw in a splash of wine while you’re cooking the mushrooms. Bonus.

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Souffle Omelet with Gruyere & Mushrooms

Sabrina Russo
Everyone loves a good omelet, but how about a souffle omelet with two cheeses and a beautiful array of mushrooms? It’s beyond fluffy and almost spongy in texture, in a good way.
Course Breakfast
Cuisine French
Servings 2 servings


  • ½ lb mixed mushrooms torn &/or sliced (I used shiitakes, yellow oysters, cremini & maitake)
  • 3 tbsp butter divided
  • Splash dry white wine optional
  • 3 large eggs separated (at room temperature)
  • ¼ cup parmigiano reggiano cheese finely grated, plus more for garnish
  • 2 oz gruyere cheese grated
  • Kosher salt & fresh cracked pepper
  • Chives finely chopped, for garnish


  • Cook the mushrooms: Heat a large sauté pan over medium to medium-high heat. Add 2 tablespoons of butter to the pan, followed by the mushrooms. Spread mushrooms in an even layer. Cook for 3-4 minutes or until browned. Flip and season with salt and pepper. Cook for 1-2 minutes, then stir in wine. Cook 1-2 minutes longer or until some of the wine has evaporated and mushrooms are cooked through. Transfer to a bowl and keep warm.
  • Whip whites & preheat pan: Add egg whites and a pinch of salt to the bowl of a standing mixer. Using the whisk attachment, whip the egg whites to stiff peaks over medium-high speed for about 3-4 minutes. While whipping whites, warm a 10-inch nonstick pan over medium-low heat.
  • Mix whites & yolks: In a large bowl, whisk egg yolks with parmesan cheese and a pinch of salt. Gently whisk 1/3 of the whipped egg whites into the yolk mixture. Incorporate the remaining egg whites into the yolk mixture by gently folding them in with a rubber spatula. Do not overmix or the whites will deflate.
  • Cook omelet: Add remaining 1 tablespoon butter to preheated pan and coat evenly. Carefully spoon egg mixture into pan and spread smooth. Cover with a large lid. Adjust heat between medium-low to medium to achieve a golden brown crust.
  • Add gruyere: After 1-2 minutes, uncover omelet and sprinkle over grated gruyere. Recover and cook an additional 1-2 minutes or until cheese is melted, and omelet is browned and cooked through.
  • Finish & Serve: Sprinkle over mushrooms (I reserve half on the side). Remove omelet from pan, folding it in half on the plate. Sprinkle over additional parmesan and chives, if desired. Slice, serve and enjoy.


View Comments (2)
  • When whipping egg whites, both the bowl and the whisk or beaters has to be scrupulously clean. Just the tiniest bit of fat will keep the whites from doing what they should. I learned this the hard way when a rookie – it was a plastic bowl, and because they’re a petroleum product, I suppose, they just hang onto grease no matter how well they’re scoured. I always use a metal, glass or crockery bowl.

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