Ranch House Souffle Ham & Cheese Omelet
March 26, 2020
"In Lebanon Missouri was this breakfast place that made the most incredible fluffy omelets ,ive been looking everywhere on how to make them ,this is close"
- Serving Size: 1 (859.2 g)
- Calories 1444.3
- Total Fat - 103 g
- Saturated Fat - 41.9 g
- Cholesterol - 2829.2 mg
- Sodium - 3390.1 mg
- Total Carbohydrate - 9.4 g
- Dietary Fiber - 0.1 g
- Sugars - 4 g
- Protein - 112.4 g
- Calcium - 1010 mg
- Iron - 13.7 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.8 mg
In bowl, beat egg yolks with a generous pinch of salt and some freshly ground black pepper until well mixed.
In separate large mixing bowl, whisk egg whites until firm, glossy peaks form.
Add half of the beaten egg whites to yolks and stir well until whites are thoroughly combined and soufflé base has a looser consistency.
Mix in half the cheese as well as the chives
Add remaining beaten whites,
And, using a silicon spatula, gently fold them into the soufflé base just until well combined.
In 10-inch nonstick skillet,
Melt butter over medium heat, until foaming.
Scrape soufflé base into pan.
Using spatula, spread soufflé base into even circle and smooth out the surface. Cover and cook until bottom of omelette is browned and top is just barely set Scatter remaining cheese on top and ham
0 cover once more and cook until cheese starts to melt, about 1 minute longer.
Carefully slide the omelette out of the pan and onto a warm serving plate, folding it over itself. The ham and cheese should be tumbling out
Tips & Variations
No special items needed.