The Cottage Smallholder

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The soufflé omelette recipe

eggs waiting to be transformed into a soufletteWe make this omelette as a treat for each other. We call it The Souflette. If we are cooking for children we always make this for their supper as they love the crisp outside and the super fluffy melt in the mouth centre.

At the moment I am working down in Saffron Walden at my friend Clare’s house. She made this omelette for her children’s supper. When her husband Mike sampled it, he insisted that she cooked the same for their supper. Once you’ve tried this recipe, rubbery omelettes will never darken your kitchen door again.

Soufflé omelette recipe (for two adults)


  • 4 eggs (2 eggs for 2 children)
  • 1 tbsp of olive oil
  • Salt and ground back pepper to taste
  • Topping of your choice. (We ate this last night, topped with a handful of homemade herb croutons, chopped ham and a large handful of grated cheddar).


  1. Put the olive oil a frying pan on the hob over a very low heat.
  2. Separate the eggs carefully and set aside the yolks.
  3. Whisk the egg whites using an electric whisk until the whites stand up in peaks when you pull the whisk away from the mixture.
  4. Beat the egg yolks and quickly fold through the beaten egg whites, with a metal spoon.
  5. Pour the mixture into the frying pan and cook very gently for about 15-20 minutes.
  6. Every now and then draw the omelette away from the sides of the frying pan using a fish slice. The omelette is ready for the next stage when the base is golden brown. The top will look fluffy and a bit pale.
  7. Scatter on your topping to warm through. Turn on your grill to high. Give the omelette 1 minute under the high grill. The omlette will rise again!
  8. Season with ground black pepper and a little salt. Somehow it tastes much better if you flip the omelette over in half and serve.

  Leave a reply


  1. I really like this new feature on the site that lists articles from the same date in previous years.
    We have not had this superb dish for many months and it reminds me to try it again tomorrow night.

  2. Fiona Nevile

    Hi Robin

    We cook it really slowly. It is crisp underneath and melt in the mouth on top.

  3. I also cook my omelette this way – but 15-20 minutes? You must like it very brown on the outside!

  4. Philippe

    i was wondering it too, thanks for the tip. my sister is doing your recipe now!!!! i hope it will turn out right.

  5. Fiona Nevile

    Hi Red

    You leave it in the pan.

  6. When you put the omelette under the grill for a minute do you leave it in the pan or transfer it?

  7. Fiona Nevile

    When did you make the jam? Penicillin will develop on jam and jelly but not usually for at lest a year. It’s harmless, a bit like mould on cheese. It will develop much more quickly if the jam i stored somewhere cold and damp.

  8. Bizzylizzy

    Help! I have just opened my Apple and blackberry jam and Damson jam to discover mould growing on top. The jars were sterilised – what went wrong. I have removed the mould and tasted it on my morning toast and am still here and OK at 2 p.m. Can any one help

  9. Fiona Nevile

    I only use this method now, Ash. It looks like a palaver but they are delicious.

  10. My mom used to make omelettes this way – they’re awesome!

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