Souffle Style Omelet with Chives and Cheddar

Taste of Today

Makes one Omelet.


  • 3 Eggs - carefully separate the yolks and whites
  • ¼ Cup Cheddar Cheese-grated (or any favorite cheese)
  • 2 tsp. Chives-chopped finely
  • Salt and Black Pepper (To Taste)
  • Butter (As Needed)

 Preheat oven to 375-degrees F.

In a bowl, whisk together the egg yolks, cheese, and chives, seasoning with salt and pepper.

Whip the egg whites to medium peaks and fold into the egg yolk mixture until no white streaks remain.

Heat an oven proof non stick sauté pan on medium heat and add butter. Tilt the pan so the butter evenly coats the pan and pour in the batter. Smooth out until the batter is even and level. Cook until the bottom and sides of the omelet have set and finish in the hot oven for another 3 minutes or until set but not dry.

Serve folded or in it’s natural shape. Enjoy!

CT Culinary Institute

Contact Us