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Vegetarian, Northern, Eastern and Western France

Norman soufflé omelet with salad

The Norman soufflé omelet is an egg and heavy cream omelet, served with a salad and bread, for 4 people in 25 minutes. It's medium difficulty and costs €1.60 per person. Success depends on beating the egg whites into very stiff peaks and folding them in gently, then cooking covered over low heat.

Tonight, a soufflé omelet like they serve at Mont Saint Michel, tall, fluffy and golden as a cloud.

Norman soufflé omelet with salad
Total time
25 min
Difficulty
Medium
Cost per person
€1.60
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

The Norman soufflé omelet has nothing in common with a regular omelet. Thanks to the stiffly beaten egg whites, it puffs up in the pan until it nearly doubles in height, then settles gently once off the heat. Inside, it stays soft and creamy from the heavy cream and yolks, while the outside turns lightly golden from the butter.

It's the perfect dish for a weeknight when you want something a little different without spending hours in the kitchen. Kids love watching it rise in the pan, and adults appreciate how light it feels alongside a well dressed green salad and a slice of country bread. Mon Chou suggests it when you want a simple dinner that still feels special.

The ingredients

4 people

Dairy

  • eggs 8
  • butter 40 g
  • heavy cream 4 tbsp

Fruits and vegetables

  • chives 1 sprigs
  • green salad 1

Pantry

  • vinaigretteoften in the pantry 3 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Bakery

  • country bread 4 slices

Allergens Eggs, Lactose

The step by step recipe

  1. Separate the egg whites from the yolks and beat the whites into very stiff peaks with a pinch of salt.

    Use a clean, dry bowl, even a trace of grease will stop the whites from whipping up.

  2. Whisk the yolks with the cream, chives, salt and pepper.

    Don't overbeat into foam, just mix until smooth.

  3. Gently fold the whites into the yolks with a spatula, lifting from the bottom up.

    Do it in three additions to keep as much air as possible.

  4. Melt the butter in a large skillet, pour in the mixture and cook covered over low heat. 10 min

    Don't use high heat, the omelet needs to rise slowly without browning too fast.

  5. Fold the omelet in half and serve immediately with the salad and bread.

    Serve it right away, it deflates within a few minutes.

Our tips to get it right

  • Use room temperature eggs, the whites whip up faster and hold more volume.
  • Pick a wide pan so the omelet spreads out thin rather than piling up, it will cook more evenly.
  • Don't lift the lid while it cooks, the trapped steam is what helps the omelet rise properly.

The variations

  • Swap the chives for tarragon or flat leaf parsley for a different herbal note.
  • Stir in a handful of crisped bacon bits before cooking for a heartier, saltier version.
  • For a quicker kid friendly version, skip folding it in half and serve it cut into wedges with a drizzle of dressing on the side.

What to serve it with

  • Green salad with vinaigrette
  • Toasted country bread
  • Dry cider or apple juice

Storage

This omelet is best eaten right away since it deflates within minutes. If needed, keep leftovers in a sealed container in the fridge for 1 day, though it will lose its fluffiness. Freezing isn't recommended, whipped egg whites don't hold up well to cold.

Questions about this dish

Why doesn't my soufflé omelet puff up enough?

Usually the egg whites weren't beaten stiff enough, or there was a trace of grease in the bowl. Also check that you folded the whites gently and cooked the omelet covered the whole time.

Can you prepare the batter ahead of time?

No, whipped egg whites deflate quickly, so it's best to whip and fold them right before cooking. You can prep the salad and slice the bread ahead of time instead.

Can you substitute the heavy cream?

Yes, you can use whipping cream instead, though the result will be slightly less rich. Avoid low fat cream, which makes the omelet watery.

Is this omelet good for kids?

Yes, it's mild in flavor and soft in texture, which usually appeals to kids. Cut it into smaller pieces and let it cool slightly before serving.

How long does it take to make a Norman soufflé omelet with a side salad?

Count 25 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Norman soufflé omelet with a side salad?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Norman soufflé omelet with a side salad cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Always check the labels of the products you buy.

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