Light as air and super easy to make, this souffle omelette is packed with amazing flavours of spinach, garlic, kale and tomatoes. The perfect breakfast, brunch or lunchtime feast and oh so healthy too.
Why this recipe works so well
- Unlilke a standard souffle, a souffle omelette is super easy to make
- Light as a cloud the omelette encases a mixture of Mediterranean flavours that is delicious and strong and pairs perfectly with the lightness of the casing
- This is smart enough for a lunch with friends round and easy enough to just whip up for your own weekend breakfast too
- Packed with protein and low carb. This souffle omelette is ticking all the healthy eating boxes too!
I love souffle style omelettes, just making an omelette puffy makes it feel more filling, more of a main dish rather than something quick and easy thrown together at the last minute.
For me, the fact that it is all puffed up makes it look more polished, finished off, more of an event. The puffiness also gives it an airy lightness which is completely different from a normal omelette.
Ingredients for this souffle omelette
- Eggs are the star of the show in any omelette, try to get free-range eggs if possible. I have used 2 large eggs
- For the greens I’ve gone for a mix of spinach and kale. Do remember to remove any thick ribs on the kale, you just want the leaves here
- Ripe tomatoes and basil for that Mediterranean taste of sunshine
- And onion and garlic for their depth of flavour.
You can use frozen spinach for this omelette recipe. Just make sure to thoroughly defrost it and squeeze out the water first before cooking.
Don’t like kale? Then miss it out entirely or substitute some savy cabbage or spring greens instead.
How to make this souffle omelette
Don’t worry that this is going to take a lot longer than your usual omelette, if your oven is preheated then it is just a case of putting the pan in there and doing some clean up while the oven works its magic.
- Saute onion for 2 minutes then add garlic for another couple of minutes
- Add tomatoes, greens, a tablespoon of water and salt and pepper to season the mix
- Lower the heat, cover and cook for 5 minutes. Then remove from the pan and keep warm on a plate while you make the omelette itself.
- Separate eggs and whisk egg whites to soft peaks then carefully fold in the egg yolks
- Add oil to the pan you used earlier and pour in your omelette mixture and cook for about 2 minutes
- Add your pre-cooked veggies and the fresh basil and pop the pan into the preheated over for 5 minutes
- The souffle omelette will fluff up beautifully, once out of the oven fold over and serve immediately
You can make this veggie packed souffle omelette really easily and quickly but it does look better than your usual flat omelette on the plate I feel. I guess you’d call it plate appeal and that works for me.
How many does this recipe serve
This is a souffle omelette for just one person. i cook a lot of meals just for myself and know a lot of folks are on the look out for solo recipes.
Want to feed more? Then just multiply the ingredients to suit the number you are catering for.
How to serve a souffle omelette
Serve this very simply as it is for a super healthy keep-you-going sort of breakfast.
Add a side salad and serve this for brunch or lunch.
Need a bigger meal, then throw in a baked potato or chips and to hell with the healthy side, just enjoy!
Looking for more great egg based recipes? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Souffle Omelette With Mediterranean Vegetables
- 1 cup kale remove hard ribs/stalks
- 2 cups spinach
- 2 tomatoes
- 1 clove garlic minced
- 1 tbsp onion chopped
- 1 tbsp basil fresh
- 2 eggs
- Salt and pepper to taste
- Preheat oven to 180C
- Saute onion for 2 mins then add garlic for 2 mins
- Add tomatoes, greens, 1 tbsp water and seasoning
- Lower heat, cover and cook for 5 minutes
- Remove from pan and keep warm on a plate
- Separate eggs and whisk egg whites to soft peeks
- Carefully fold in broken egg yolks
- Add 1 tsp oil to the pan you used easlier and pour in the egg mixture and cook for 2 minutes
- Add cooked veggies and fresh basil, and cook in the oven for 5 minutes
- Remove from oven, fold the souffle omelette and gently tip on to a plate