Soufflé Mexican Omelet
This light, fluffy soufflé omelet is a great dish to savor at your next brunch (also lunch or dinner... why not!). What makes it even more interesting are the flavorful Mexican ingredients so get your taste buds ready!
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
Footnote: When taking your soufflé out from the oven, it will deflate slightly as it cools off.
Kitchen Tools: The 5 1/2 Quart 12 Speed Cuisinart Stand Mixer can be purchased in the "SHOP" section of Club Foody