Sunday, November 8, 2015

Omelette Souffle

And we're back!!! After months of no kitchen, we are officially back in business. Living a paleo lifestyle means a lot of preparing your own meals, which means a lot of time in the kitchen. If you don't have a space you like to be in, it can make preparing food a chore rather than a pleasure. The new space is open, airy, updated in style, and exactly what we wanted! We couldn't be happier.

(yuck! see the broken cutlery drawer?)


I figured the first recipe that I'd share back is a new cooking method I learned from America's Test Kitchen. They have a cool video that shows a brief overview of the cooking method and final product if you want to follow the link.

This is actually inspired by a souffle, but not a souffle. When I think of a souffle, I think of the stereotypical chef cautiously watching an oven and ensuring not a sound is made that will damage the delicate dish, because even a loud noise will deflate this culinary masterpiece. Really, it's just a baked egg dish made with separated eggs that are whipped up and fluffy. The texture of this omelette is what makes it unique as it will be light and airy inside.

Those of you transitioning into Paleo are probably eating a ton of eggs for breakfast for lack of any other ideas. (I know, we've all been there.) This omelette is certainly not the easiest way to make an omelette, but it's unique enough to give you a break from the regular rigmarole and also impressive if you're hosting a brunch for guests.

I made my omelette with mushrooms and shallots flavored with lemon and thyme, but don't be afraid to switch it up a bit once you feel confident in the method.


  • Extra virgin olive oil
  • 1 shallot, thinly sliced
  • 4-6 oz chopped mushrooms (I used a mixture of baby bella, shiitake, and oyster - but you pick!)
  • Salt and pepper
  • 1-2 tsp lemon juice (depending on how much you like the taste of lemon)
  • Fresh thyme (a few sprigs) - or dried if need be
  • 4 eggs, separated
  • Clarified butter (or grapeseed oil if you don't do butter)

  1. Preheat oven to 375F
  2. Prepare your vegetables by slicing your shallot thin and cleaning and chopping your mushrooms
  3. Heat a large oven-safe skillet over medium-high heat and add about a teaspoon of olive oil
  4. Saute the shallots once the pan is hot until they are turning translucent, then add the mushrooms and a pinch of salt and pepper
  5. Saute the 'shrooms until browned and then add in the lemon juice and thyme; stir to combine
  6. Remove the mixture from the pan to a bowl off to the side. Wipe out the pan with a paper towel and prepare for the next phase.
  7. Separate your eggs - meaning the yolks from the white. Put the whites in a clean large mixing bowl and the yolks in a smaller bowl. If you don't feel confident in this, try to separate each egg individually over another bowl, that way if a yolk accidentally breaks and falls in, you won't ruin all the work you've already done. You can't have any yolk in your egg whites or you'll have to start over.
    • Here's a video tutorial by Lindsay Ann Bakes for 3 methods for separating eggs if you're unsure how to do this.
  8. To your bowl of yolks, add 1 tsp salt and about 1 Tbsp melted clarified butter (or grapeseed oil) and beat with a fork until mixed well.
  9. Whip the egg whites until stiff peaks just begin to form. Now for you novice chefs out there, this may be your first time working with whipped egg whites, but don't fear! It's easier than you think. 
    • You'll need to ensure everything touching your egg whites (bowl, beaters or whisk) are completely clean and that no egg yolk gets into them before we're ready to combine. 
    • Make sure you've got them in a large bowl, because essentially you're whipping in a bunch of air that's going to cause your whites to puff up over 200% of what they are now.
    • We're going to whip to "stiff peaks" (get your minds out of the gutter). Then you're going to "fold in" your yolk mixture. 
    • If you're new to whipping and folding, check out this video by Culinary Institute of America that shows you how to do both. It's worth a watch.
    • Note, I used an electric hand mixer; I'm not trying to be a hero.
    • Some people like to mix in a bit of cream of tartar to help their whites hold the shape, but I never keep this in my kitchen and still get it to work.
  10. Once your whites are just beginning to form stiff peaks, fold in your egg yolk mixture. Do this very gently and just enough until the colors completely combine. If you over-mix, all the air will come out of your egg whites and the mixture will begin to get liquidy. If this starts to happen, just stop mixing and hope for the best while baking. Or start over with your eggs if it means that much to you to get it perfect.
  11. Melt 1 Tbsp clarified butter (or grapeseed oil) in a skillet on medium heat and rotate your pan to ensure the melted butter coats the surface well to prevent your omelette from sticking. 
  12. Spread the egg mixture evenly into the pan with a spatula and turn off the heat. 
  13. Spread your mushroom mixture along the top of the eggs and pat in lightly.
  14. Bake for 5-10 minutes until the center of the omelette springs back when pressed lightly. If you feel the omelette squishing, like some of the air pockets inside are popping, then it needs more time to bake.
  15. Slide the omelette carefully out of the pan and let rest for 30 seconds before portioning and cutting.


I start whipping at a lower speed until the whites become "frothy".
See how they are bubbling and getting shiny and white?

After getting frothy, I up the mixing speed to high and whip until stiff
peaks form. You can see those peaks hanging off the edge of the beater.
See how much the mixture grew in size!

Don't forget to beat the salt and butter into the yolks before
you mix them in with your puffy whites.

Don't over-mix or your eggs will turn to liquid.
Use the folding method with delicate ingredients.

Boom. Still fluffy.

See the fluffy texture? Success!