soufflé mexican omelet

How To Make soufflé mexican omelet

• Step 1
  Over the bowl of a stand mixer, carefully separate yolks and whites; transfer yolks in a medium bowl. Let rest for 20 to 25 minutes while cooking the topping (egg whites volume increase when they stand at room temperature)
• Step 2
  In a deep saucepan over medium heat, melt 2 tbsp. butter. When It starts to sizzle, add onion and sauté for 1 ½ minutes. Add peppers and sauté for 2 minutes. Add sausage and cook for 1 minute. Add mushroom and sauté for 2 minutes. Stir in Ro*Tel, fresh ground black pepper, hot sauce and paprika; cook for 5 minutes and keep warm until needed.
• Step 3
  Meanwhile, add cream of tartar to the egg whites and on high speed, whip whites until form stiff peaks (no longer slide when tilt the bowl) – DON’T over whip. While whites are whipping, add salt to egg yolks. Using a hand mixer, mix yolks on high speed until very well mixed. Slowly pour yolks over whites. Using a spatula, gently fold yolks into whites together until well blended.
• Step 4
  Preheat oven to 350ºF. In a large shallow ovenproof saucepan over medium-high, melt 1 tbsp. butter. When very hot, gently pour the egg mixture and using a spatula, level out the surface. Reduce heat to medium and cook for 4 to 5 minutes or until the bottom is lightly brown; take a spatula to release the soufflé from the sides of the pan before transferring to the preheated oven for 4 minutes.
• Step 5
  Remove soufflé from oven and quickly but carefully spoon the topping mixture over; even it out with a spatula. Sprinkle topping with cheese and parsley. Return the omelet to the oven and cook for an additional 6 to 8 minutes. Quarter the soufflé omelet and serve immediately.
• Step 6
  To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Hr08-REAQIU
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