Souffle Omelette with Mushrooms

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Imagine a big, hefty slice of a fluffy, soft omelette that’s filled with sautèed mushrooms. Add in a touch of cheese and you’ll have our healthy and delicious Soufflè Omelette with Mushrooms. It tastes so heavenly because we make it a bit differently from the normal omelette. Don’t worry: We’ll walk you through our super special (but, easy) method in a minute. You’ll be an omelette-making pro in no time!


Omelettes are obviously a natural choice for breakfast because they’re made with eggs. Don’t be afraid to eat a dish like this Soufflè Omelette with Mushrooms for lunch or dinner, though. Being composed primarily of eggs, this dish is very rich in protein while being naturally low in carbs and sugar. Then you add in mushrooms, which are full of vitamins, minerals, and antioxidants. They also add a ton of flavor without adding much fat, calories, or cholesterol. The combination of both ingredients make this dish a powerhouse of nutrition!

Our Omelette Method

Part of what makes this Soufflè Omelette with Mushrooms taste so incredible is the texture. A normal omelette is slightly creamy in texture, but we do something special to our omelette to make it really shine. Want to know what it is? Turn a normal omelette into a mini-soufflè!

A soufflè is basically an egg puff. When you whisk the egg whites to soft peaks and gently fold in the yolks, you get the full flavor of the egg while increasing the air in the whites. That makes it puff up when it encounters heat. For our Soufflè Omelette with Mushrooms, we take the best parts of a soufflè and combine them with an omelette to make it significantly easier to make.

All you need to do is separate the eggs. Then, whisk them separately. The egg whites will be whisked until they’re stiff while the yolks just need to be well mixed. Once you fold those yolks into the stiff white, you’re ready to go!  With a little bit of more effort and time in whisking, the final result is so different from the usual kind of omelette that we are all used to.

Omelettes For Dinner

Just because it’s made with eggs doesn’t mean it’s not a dinner! Everyone loves breakfast for dinner, especially when it includes eggs, mushrooms, and wine. How do you combine all three with a lovely smooth coordination in the mouth? The best characteristics of the wine to pair this omelette with is a firm white white with medium structure. It should be sapid with a long persistence in the mouth and in the nose.

It would also be pleasant to have a smooth white wine that has been aged slightly longer. Chardonnay should work well, as well as Verdicchio, Friulano, Pinot Grigio, Greco, Fiano, and Riesling. Red wine can also go well because of the sautèed mushrooms. Try Pinot Noir, Dolcetto d’Alba, or Barbera. The possibilities are endless!

There are few dishes quite like this Soufflè Omelette with Mushrooms. It’s healthy, full of nutrient-dense ingredients, and it tastes incredibly rich. You’ll feel like you’re having a cheat day without actually having to take one!

Souffle Omelette with Mushrooms

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

2 to 3 servings

Souffle Omelette with Mushrooms

Yield: 4 servings | Calories: 303 | Total Fat: 28 g | Saturated Fat: 10 g | Trans Fat: 0 g | Carbohydrates: 3 g | Fiber: 1 g | Sugar: 1 g | Protein: 12 g | Cholesterol: 271 mg | Sodium: 336 mg | SmartPoints (Freestyle): 8


  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons low fat butter
  • 1 clove garlic, minced
  • 7 ounces mushrooms, sliced
  • 1 tablespoon parsley, minced
  • 6 eggs, separated
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons grated cheese


  1. Over medium heat, in a saucepan, warm up 2 tablespoons of extra virgin olive oil and 2 tablespoons butter. When the butter melts, sautè the garlic.
  2. Put up the fire to medium - high then add the mushrooms. Sautè for 10 minutes or until cooked through. Season with half of the salt and pepper. Add the parsley then turn off the fire. Set aside.
  3. Whisk the yolks until creamy and thick. Set aside.
  4. Using a clean whisk, beat the egg whites until stiff.
  5. With a metal spoon, fold the egg yolks with the egg whites then add the grated cheese and the remaining salt and pepper.
  6. Over medium heat, in a saucepan (recommended size of 11 to 12 inches), warm up the remaining extra virgin olive oil and butter then tilt it around to cover the surface.
  7. Pour the egg mixture then cover. Cook until golden brown and the underside is set.
  8. With the help of a spatula, loosen it carefully.
  9. Add the mushrooms to one side of the omelette then carefully fold it.

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