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 omelette’s are to die for! These omelette’s 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.
- 1 small package mushrooms, or about 1 cup chopped
- 2-3 Tbsp grass-fed butter — we use this kind
- 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
- Preheat oven to Broil
- In a large skillet, saute the mushrooms in 2 tbsp butter until they are soft and fragrant
- Pour mushrooms into a bowl and set aside
- Separate eggs and place into separate large bowls
- Whip egg whites using a hand mixer, until stiff peaks form
- Whisk egg yolks until liquefied
- Fold yolks into whites
- 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
- Sprinkle mushrooms and 2 cups of cheese on top, distributing evenly
- Scoop remaining egg mixture on top and smooth with a spatula
- On a medium-high burner allow the soufflé to cook for 5 minutes, undisturbed
- You can lift the edges with a spatula to see if the bottom is beginning to cook
- Next, place the skillet in the oven on Broil for 2-3 minutes, until there is a nice brown on top
- Remove from oven carefully and sprinkle on the remaining cup of cheese
- Place back into the oven for an additional 1-2 minutes, until the cheese is melted and bubbly
- Remove from oven and let sit for a few minutes so it is allowed to settle a bit
- Slice and enjoy!
- You can serve with a homemade gluten-free gravy, hollandaise sauce or (my personal favorite) hot sauce!
- P.S. If you are a total egg nerd like me you simply HAVE TO check out this cookbook, it has every possible delicious recipe for eggs that you will ever want to know. I read it often and aspire to make every one!
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