Soufflé Mexican Omelet
This light, fluffy Soufflé Mexican Omelet is a great dish to enjoy at your next brunch or even lunch or dinner... why not!
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.