Herbed Soufflé Omelet – Light, Fluffy & Easy Breakfast Recipe

 

There’s something wonderfully comforting about a classic omelet, but when you’re craving a breakfast that feels a little more special, this Herbed Soufflé Omelet is just the thing. Light, airy, and beautifully puffed, it brings together simple ingredients and fresh herbs to create a dish that looks impressive yet comes together with ease.

Whether you’re cooking for a slow weekend morning or treating yourself to a quiet brunch for one, this soufflé‑style omelet delivers that perfect balance of hominess and elegance. It’s the kind of recipe that proves you don’t need complicated steps to make breakfast feel extraordinary.

 

I had a request a week or two ago for a Souffle Omelet.  I was happy to oblige. Souffle omelets are light and airy and quite puffy when compared to ordinary omelets. This is achieved by separating the eggs, whipping egg whites until stiff and then folding in the yolks. The incorporation of the air from whipping the whites is what makes them so light and fluffy.  They really are quite lovely.

You can fill them with anything you like. Sour cream and smoked salmon with some dill are a nice combination. Ham and cheese. Sauteed vegetables.  Really anything can go into one, Today I filled mine with some sour cream and fresh herbs and then I whisked more sour cream with some milk to make a simple sauce to spoon over top and scattered more fresh herbs on top.

I served it with some fried potatoes, British Pigs in Blankets and grilled tomatoes. For the pigs in blankets, simply wrap cocktail-sized chipolata sausages with bacon  and bake them in a hot oven for about 25 minutes until golden. You can do this and then then throw the omelet together and pop it in for the last few minutes of them cooking. I also threw the grilled tomato in with the pigs in blankets. Just cut a medium vine-ripened tomato in half through the middle and place it onto the baking sheet with the pigs, cut sides down, halfway through their bake time. 

I also had some corn muffins which I served on the side. This was a really hearty meal and perfect for a brunch or even a light supper!!  Fluffy, rich, light and delicious!

🍳INGREDIENTS REQUIRED 

TO MAKE

HERBED SOUFFLE OMELET 🍳

Farm fresh eggs, fresh herbs, and a few store cupboard ingredients.  Simple ingredients, delicious results.

• 3 large free range eggs, separated
• pinch of salt or to taste
• 1/4 tsp black pepper
• 2 TBS butter
• 1 TBS finely chopped fresh herbs (Use your favourite combination)
• 120g sour cream (1/2 cup)
• 2 TBS whole milk

 

🍳NOTES ON INGREDIENTS🍳

Large Eggs (3)

These are the heart of the dish. I use free range organic eggs that I buy up at Pelton's Farm in Torbrook. They are really lovely eggs.  

Butter (2 TBS)

I use salted butter. The butter adds a lovely rich flavor to the dish and helps to brown the omelet nicely.

Freshly Chopped Herbs (1 TBS)

These add a note of freshness and a bit of color. You can use any fresh herbs you enjoy that get along well with each other.  I used oregano, basil, chives and thyme.

Dairy Sour Cream (1/2 cup)

I use full fat sour cream. It is rich and adds a lovely hint of creaminess to the filling and a richness to the simple sauce.

Whole milk (2 TBS)

I like to use whole milk for its rich flavor which works very well with the sour cream. In for a penny in for a pound.

 

🍳HOW TO MAKE AN HERBED SOUFFLE OMELET🍳

Not difficult at all to make but do pay attention to the timings. They are precise and will result in the perfect omelet.

1. Preheat the oven to 200*C/400*F/ gas mark 6. Use a 10 inch oven proof non-stick with sloping sides. (If your skillet has a plastic handle, cover the handle with foil.) Warm your plates. (I stick my plates in a pan of really hot/boiling water to cover. This heats them up and you can give them a quick dry with a clean tea towel when you go to serve.)
2. Briskly beat the egg yolks to break it up. Whisk together the egg whites with an electric whisk, along with a pinch of salt, until they are stiff but not dry. Fold into the egg yolks. (You can tell when your whites are over beaten as they will start to look dry and curdled. You don't want to go that far. You just want them to hold their shape in a stiff peak when you life up the beaters.)
3. Melt the butter in the skillet over high heat. As soon as the butter begins to foam, pour in the eggs. Spread the egg out with a spatula to cover the bottom. Cook for about 1 minute, until the bottom is golden brown. (DON'T over cook)
4. Bang the skillet into the oven and cook for about 3 minutes until it is set. It should be spongy, but still moist. (It shouldn't be too dry. Remember it will continue to cook for a bit when you take it out of the oven.)
5. Remove from the oven and sprinkle 2 tsp of the herbs down the centre of the omelet and spoon all but 2 TBS of the sour cream over the herbs. (Remember you will be folding half of the omelet over to cover this.)
6. Whisk the remaining sour cream with the milk. Fold the omelet in half. Spoon the milk/sour cream mixture over the omelet and sprinkle with the remaining herbs. Serve immediately. (Enjoy!!)

🍳SAFETY WHEN CHOOSING AND USING EGGS🍳

Great tasting egg dishes and safe to eat egg dishes depend on buying and using eggs in fresh and top condition. Here are a few guidelines to follow.

• Purchase clean, fresh eggs, from refrigerated cases, and reputable sources.
• When you bring them home, refrigerate eggs promptly, with the large ends up.
• For best quality, use your eggs within one week or purchase. They will be safe to eat for up to five weeks after purchase in most cases.
• Discard any eggs that are broken or cracked. They may have been contaminated with harmful bacteria called salmonella.
• Serve hot egg dishes right away.
• Refrigerate chilled egg dishes immediately after mixing and keep them refrigerated until you are ready to serve them.
• Chill leftover or make-ahead dishes using eggs promptly.
• Using uncooked eggs or slightly cooked egg (as in a Caesar salad dressing) may be harmful to the very young or the elderly. Use caution in these instances.

 

🍳FREQUENTLY ASKED QUESTIONS🍳

CAN THIS RECIPE BE DOUBLED?

You certainly could double it, but I would cook it in two separate skillets.

CAN THIS BE MADE AHEAD OF TIME?

I would not make this ahead of time. A part of the reason it fluffs up is in the timing. If you leave it sit too long it will deflate.

MUST I FILL AND SAUCE IT WITH SOUR CREAM?

Not at all, you can choose to fill it with whatever you wish and simply top with a homemade  cheese sauce or even no sauce at all. Its quite adaptable. 

CAN I USE DRY HERBS?

I recommend using only fresh herbs.

 

🍳MORE EGG RECIPES TO ENJOY🍳 

Eggs are the perfect protein and so very adaptable. Economical and delicious. Here are a few additional ways to enjoy them.

OVEN POACHED EGGS - Perfect every time. If you love poached eggs but hate the fuss, this easy oven method will feel like a tiny miracle. With just a muffin tin, a splash of water, and a couple of eggs, you get beautifully set whites and soft, runny yolks — no swirling water, no broken eggs, no babysitting the stove. You can make two eggs or two dozen, all cooked exactly the way you like them. It’s simple, reliable, and wonderfully hands‑off — the kind of breakfast that makes you wonder why you ever did it any other way.

INA GARTEN'S SMASHED EGGS ON TOAST - If you love eggs but want something a little more special than the usual scramble, Ina’s Smashed Eggs on Toast is pure comfort. Perfectly cooked jammy eggs — firm whites with rich, runny yolks — are gently chopped over crisp, buttery toast spread with grainy mustard for a bright, savoury kick. A sprinkle of salt, pepper, and herbs makes every bite feel warm and satisfying. It’s simple, elegant, and exactly the kind of easy meal that turns an ordinary day into something cozy and delicious.

 

Pin this delicious recipe to your Breakfast, Brunch, or Egg recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you! 

Yield: Serves 2

Author: Marie Rayner

Herbed Souffle Omelet

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

As light as air and a quick and simple make, so long as you don't overcook them. Timings are pretty solid so DO follow them. Very pretty and quite delicious! 

Ingredients

• 3 large free range eggs, separated
• pinch of salt or to taste
• 1/4 tsp black pepper
• 2 TBS butter
• 1 TBS finely chopped fresh herbs (Use your favourite combination)
• 120g sour cream (1/2 cup)
• 2 TBS whole milk

Instructions

1. Preheat the oven to 200*C/400*F/ gas mark 6. Use a 10 inch oven proof non-stick with sloping sides. (If your skillet has a plastic handle, cover the handle with foil.) Warm your plates.
2. Briskly beat the egg yolks to break it up. Whisk together the egg whites with an electric whisk, along with a pinch of salt, until they are stiff but not dry. Fold into the egg yolks.
3. Melt the butter in the skillet over nigh heat. As soon as the butter begins to foam, pour in the eggs. Spread the egg out with a spatula to cover the bottom. Cook for about 1 minute, until the bottom is golden brown.
4. Bang the skillet into the oven and cook for about 3 minutes until it is set. It should be spongy, but still moist.
5. Remove from the oven and sprinkle 2 tsp of the herbs down the centre of the omelet and spoon all but 2 TBS of the sour cream over the herbs.
6. Whisk the remaining sour cream with the milk. Fold the omelet in half. Spoon the milk/sour cream mixture over the omelet and sprinkle with the remaining herbs. Serve immediately.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.  

 

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.