Soufflé Mexican Omelet
I have a confession to make… I like breakfast a lot but I don’t eat it often. Weird, I know! Through a whole year, I might eat breakfast maybe 30 to 40 times and that is pushing it. I don’t know how many times I scheduled to have a nice breakfast 🍳🥞 with David and somehow just don’t have it.
Basically, what I’m saying here is I’ve been trying to make this recipe more times than you can imagine and each time, I somehow find a way to postpone it to another day, then the day turned into weeks and months 📆. So finally, I can share this awesome breakfast recipe with you… my Soufflé Mexican Omelet!
I enjoy omelets like Western aka Denver, White, African, Tahu Telur (Indonesian Tofu Omelet), Tortilla Española aka Tortilla de Patatas as well as Frittata. I like the fact they are so versatile and you can flavor them the way your heart desires on that particular morning. When I was a child, my father 👨🦳 was making omelets on Sundays – his favorite was the Western one. His were so fluffy!
One “rare” morning though, David and I decided to make an omelet with what we had left in the refrigerator and that’s how this Soufflé Mexican Omelet recipe was created. The first time ever, it was good but not exactly where I wanted it to be. Of course, it took months before I gave it another try and now it’s a favorite 💖 of mine when I make the effort.
As I’m using a few spicy ingredients such as poblano, hot sauce and chorizo, this breakfast meal is a little “zippy” but it’s all good and the flavors marry well together. Served with fresh fruits 🍓🍊 and a side of toast, this Soufflé Mexican Omelet can also become either a lunch or dinner dish… it’s quite filling! I hope you’re not like me and will give it a try sooner rather than later… lol!
Bon Appétit!🍽
Check out these other Mexican inspired recipes…😀
– El Pollo Cinco de Mayo ~ Mexican Chicken
– Jicama Mango Pepper Salad
– Breakfast Burritos
– Mexican Burgers
– Pickled Jalapeños
– Grilled Fish Tacos
– Pulled Pork Enchiladas
and for even more delicious breakfast recipes 🥐🧇, click on this link… Recipe Category • Breakfast & Brunch
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Soufflé Mexican Omelet
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Ingredients
- 6 large free-run eggs, yolks and whites separated
- 3 tbsp. butter, divided tips & tricks
- 1/3 cup red onions, finely chopped
- 1/3 cup red peppers, finely chopped
- 1/3 cup yellow peppers, finely chopped
- 1/3 cup poblano peppers, finely chopped
- 1/2 cup chorizo sausage, sliced, quartered and finley chopped see Recipe
- 1 large mushroom, finely chopped
- 1/2 cup (4 oz.) diced tomatoes & green chilies such as Ro*Tel®, drained
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 tsp. hot sauce, such as Cholula®
- 1/4 tsp. smoked paprika
- 3/4 tsp. cream of tartar
- 1/4 tsp. ground Himalayan pink salt
- 1 cup sharp Cheddar cheese, grated
- 1/2 tbsp. fresh parsley, chopped tips & tricks
Directions
- Over the bowl of a stand mixer, carefully separate yolks and whites; transfer the yolks to a medium bowl. Let the whites rest for 20 to 25 minutes while cooking the topping (egg whites volume increase when they stand at room temperature).
- In a deep saucepan over medium heat, melt 2 tbsp. butter. When it starts sizzling, add onions and sauté for 1½ minutes. Add peppers and sauté for 2 minutes.
- Add chorizo sausage and cook for 1 minute. Add mushrooms and sauté for 2 minutes. Stir in Ro*Tel, freshly ground black pepper, hot sauce and paprika; cook for 5 minutes and keep warm until needed.
- Meanwhile, add cream of tartar to the egg whites and on high speed with the whisk attachment, whip egg whites until stiff peaks form – DON’T over whip.
- While whites are whipping, add salt to the egg yolks. Using a hand mixer, process yolks on high speed until well mixed.
- Slowly pour the yolks over the whites. Using a spatula, gently fold them until well blended.
- Preheat oven to 350ºF.
- In a large shallow ovenproof saucepan over medium-high, melt 1 tbsp. butter. When it gets very hot, gently pour in the egg mixture and using a spatula, level out the surface. Reduce the heat to medium and cook for 4 to 5 minutes or until the bottom is lightly brown.
- Take a spatula and carefully release the soufflé from the sides of the pan before transferring to the preheated oven; bake for 4 minutes.
- Remove the soufflé from the oven and quickly but carefully spoon the topping mixture over; even it out with a spatula. Sprinkle the top with cheese and parsley.
- Return the omelet to the oven and bake for an additional 6 to 8 minutes.
- Remove from the heat (*see footnote) and quarter the soufflé omelet; serve immediately.
Notes
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