Soufflé Mexican Omelet

Francine Lizotte


This light, fluffy soufflé omelet is a great dish to savor at your next brunch (also lunch or dinner... why not!). What makes it even more interesting are the flavorful Mexican ingredients so get your taste buds ready!


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4 servings
20 Min
35 Min


  • 6 large
    free-run eggs, yolks and whites separated
  • 3 Tbsp
    butter, divided
  • 1/3 c
    red onions, finely chopped
  • 1/3 c
    red peppers, finely chopped
  • 1/3 c
    yellow peppers, finely chopped
  • 1/3 c
    poblano peppers, finely chopped
  • 1/2 c
    chorizo sausage, sliced, quartered and finely chopped
  • 1 large
    mushroom, finely chopped
  • 1/2 c
    (4 oz.) diced tomatoes & green chilies, (such as ro*tel®), drained
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1 tsp
    hot sauce, such as cholula®
  • 1/4 tsp
    smoked paprika
  • 3/4 tsp
    cream of tartar
  • 1/4 tsp
    ground himalayan sea salt
  • 1 c
    sharp cheddar cheese, grated
  • 1/2 Tbsp
    fresh parsley, chopped

How to Make Soufflé Mexican Omelet


  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)
  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.
  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.
  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.
  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.
  6. To view this recipe on YouTube, click on this link >>>>

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