How to craft the perfect sweet soufflé omelet

Always having eggs in the fridge is a wise choice. Though they're mainly used for scrambled eggs, giving the soufflé omelet a try is completely worth it. Its delicate, fluffy texture and dessert-like taste make for a royal breakfast. Topped with some whipped cream and strawberries, you'll have a dessert akin to the offerings of a fancy pastry shop on your table in a jiffy.

The ingredients are basic, most of which you'll likely already have in your kitchen. The simplicity of the recipe means you can easily execute it, even if you're not a seasoned chef. Whether you prefer one large omelet or multiple smaller ones like pancakes, this breakfast option is irresistible. I find them especially great for lazy Sunday mornings.

Ingredients:

• 2 eggs,
• 1 tablespoon of sugar,
• 2 tablespoons of flour,
• 2 tablespoons of butter,
• A pinch of salt.

Preparation:

1. Separate the egg whites from the yolks and beat them into a stiff foam with sugar and a pinch of salt.
2. Add the yolks and flour to the foam and gently stir everything with a spatula to retain its volume.
3. Heat the butter in a pan and pour the egg mixture onto it. Cover the pan with a lid and let it fry on medium heat for 3–4 minutes.
4. Then, slide the omelet onto the lid and quickly flip it back onto the pan, uncooked side down.
5. Fry for an additional 4 minutes.

Serve your finished omelet with any topping of your liking. Options range from whipped cream with strawberries, cream cheese, and fruits to powdered sugar and jam.

You can also bake your soufflé omelet in the oven. Simply pour the mixture into a small butter-greased dish and place it in an oven preheated to 392 degrees Fahrenheit. Within around 15–20 minutes, your delicious omelet will be ready. Bon appétit!