Kickstart your day or impress your guests with this delightful Fluffy Mexican Soufflé Omelet. Combining the lightness of a soufflé with the robust flavors of traditional Mexican ingredients, this dish is perfect for brunch, lunch, or even a satisfying dinner. Easy to prepare and bursting with vibrant tastes, it’s sure to become a favorite in your culinary repertoire.
Ingredients for Soufflé Mexican Omelet
- 6 large (300 grams) free-run eggs, yolks and whites separated
- 3 tablespoons (40 grams) butter, divided
- 1/3 cup (80 grams) red onions, finely chopped
- 1/3 cup (75 grams) red peppers, finely chopped
- 1/3 cup (75 grams) yellow peppers, finely chopped
- 1/3 cup (75 grams) poblano peppers, finely chopped
- 1/2 cup (115 grams) chorizo sausage, sliced, quartered, and finely chopped
- 1 large (100 grams) mushroom, finely chopped
- 1/2 cup (120 grams; 120 milliliters) diced tomatoes & green chilies, such as Ro*Tel®, drained
- Freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 teaspoon (5 milliliters) hot sauce, such as Cholula®
- 1/4 teaspoon (1 gram) smoked paprika
- 3/4 teaspoon (4 grams) cream of tartar
- 1/4 teaspoon (1 gram) ground Himalayan sea salt
- 1 cup (100 grams; 240 milliliters) sharp cheddar cheese, grated
- 1/2 tablespoon (8 grams) fresh parsley, chopped
How to Make Soufflé Mexican Omelet
- Separate the Eggs: Carefully separate the yolks and whites of 6 large (300 grams) free-run eggs. Transfer the yolks to a medium bowl and let them rest for 20 to 25 minutes while you prepare the topping. This allows the egg whites to increase in volume when they reach room temperature.
- Cook the Topping: In a deep saucepan over medium heat, melt 2 tablespoons (30 grams; 30 milliliters) of butter. Once the butter starts to sizzle, add 1/3 cup (80 grams) of finely chopped red onions and sauté for 1 ½ minutes.
- Add 1/3 cup (75 grams) each of finely chopped red, yellow, and poblano peppers, and continue to sauté for 2 minutes. Incorporate 1/2 cup (115 grams) of sliced, quartered, and finely chopped chorizo sausage, cooking for 1 minute.
- Add 1 large (100 grams) finely chopped mushroom and sauté for an additional 2 minutes. Stir in 1/2 cup (120 grams) of drained diced tomatoes & green chilies, Freshly ground black pepper to taste, 1 teaspoon (5 milliliters) of hot sauce, and 1/4 teaspoon (1 gram) of smoked paprika. Cook the mixture for 5 minutes and keep warm until needed.
- Whip the Egg Whites: In a separate bowl, add 3/4 teaspoon (4 grams) of cream of tartar to the egg whites. Using a hand mixer on high speed, whip the egg whites until they form stiff peaks that no longer slide when the bowl is tilted. Be careful not to over-whip.
- Prepare the Egg Yolks: While the egg whites are whipping, add 1/4 teaspoon (1 gram) of ground Himalayan sea salt to the egg yolks. Using a hand mixer, beat the yolks on high speed until they are very well mixed and slightly fluffy.
- Combine Yolks and Whites: Slowly pour the beaten egg yolks over the whipped egg whites. Using a spatula, gently fold the yolks into the whites until the mixture is well blended and smooth.
- Preheat the Oven: Preheat your oven to 350ºF (175ºC). In a large, shallow ovenproof saucepan over medium-high heat, melt 1 tablespoon (15 grams) of butter. Once the butter is very hot, gently pour in the egg mixture and use a spatula to level out the surface. Reduce the heat to medium and cook for 4 to 5 minutes or until the bottom is lightly browned. Carefully release the soufflé from the sides of the pan using a spatula.
- Bake the Omelet: Transfer the saucepan to the preheated oven and bake for 4 minutes. Remove the soufflé from the oven and quickly but carefully spoon the prepared topping mixture over the omelet, spreading it evenly with a spatula. Sprinkle 1 cup (100 grams) of grated sharp cheddar cheese and 1/2 tablespoon (8 grams) of chopped fresh parsley over the top.
- Final Baking: Return the omelet to the oven and bake for an additional 6 to 8 minutes, or until the cheese is melted and bubbly.
- Serve: Once baked, quarter the soufflé Mexican omelet and serve immediately while hot. Enjoy your light, fluffy, and flavorful meal!
*This Soufflé Mexican Omelet is a perfect blend of airy texture and bold flavors, making it an excellent choice for any meal of the day. The combination of sautéed vegetables, spicy chorizo, and creamy cheese creates a harmonious balance that is both satisfying and delicious. Easy to prepare and visually impressive, this omelet is ideal for brunch gatherings, family breakfasts, or a special dinner. Embrace the vibrant tastes of Mexico and enjoy a dish that delights both the eyes and the palate. Whether you’re using it as a quick weeknight meal or a standout dish for entertaining, this soufflé omelet is sure to become a beloved favorite in your kitchen. Bon appétit!
