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