Fluffy Mushroom Souffle Omelette

This recipe was created to match the omelette served at the Original Pancake House. I honestly would eat there every day if I could! Breakfast foods are so delicious and their souffle omelettes are to die for! These omelettes are so huge that my husband and I split one and can’t even eat it all! But, unfortunately, we cannot afford to go out to eat every day.

Dreaming of the mushroom and cheese-filled amazingness that I always order, I became determined to figure out how to make it myself. Not only did I come up with a winning recipe, but my husband thinks it’s better than the one we order at the restaurant! Plus I know exactly what is going into it when I make it in my own kitchen, and I use the best quality ingredients I can find. 

UPDATE: I finally got the mushroom sherry sauce recipe right too! Top your omelette with this amazing sauce to make it breakfast perfection!

Fluffy Mushroom Souffle Omelette

Fluffy Mushroom Souffle Omelette

If you've been dreaming of mushroom and cheese-filled amazingness, then you must try this recipe. It tastes even better than breakfast food you get from restaurants.


  • 1 small package mushrooms or about 1 cup chopped
  • 2-3 Tbsp grass-fed butter
  • 12 pastured eggs, separated
  • 2 cups of your favorite raw cheese (we prefer to use Gouda, Swiss, Cheddar or Havarti because they melt really well)
  • *Note: If you do not eat dairy, you can always use breakfast sausage, caramelized onions, fresh herbs, spinach, or anything else that you typically put into an omelette.


1. Preheat oven to broil.

2. In a large skillet, saute the mushrooms in 2 tbsp butter until they are soft and fragrant.

3. Pour mushrooms into a bowl and set aside.

4. Separate eggs and place into separate large bowls.

5. Whip egg whites using a hand mixer, until stiff peaks form.

6. Whisk egg yolks until liquefied.

7. Fold yolks into whites.

8. Melt remaining 1 Tbsp of butter in the skillet and pour half of the egg mixture into the pan, smooth the top with a spatula.

9. Sprinkle mushrooms and 2 cups of cheese on top, distributing evenly.

10. Scoop remaining egg mixture on top and smooth with a spatula.

11. On a medium-high burner allow the soufflé to cook for 5 minutes, undisturbed.

12. You can lift the edges with a spatula to see if the bottom is beginning to cook.

13. Next, place the skillet in the oven on Broil for 2-3 minutes, until there is a nice brown on top.

14. Remove from oven carefully and sprinkle on the remaining cup of cheese.

15. Place back into the oven for an additional 1-2 minutes, until the cheese is melted and bubbly.

16. Remove from oven and let sit for a few minutes so it is allowed to settle a bit.

17. Slice and enjoy!


You can serve with homemade gluten-free gravy, hollandaise sauce or (my personal favorite) hot sauce!

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