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Vegetarian, Classics and bistro fare

Soufflé cheese omelet with green salad

The soufflé cheese omelet with green salad serves 4, is ready in 25 minutes, rated medium difficulty, and costs about €1.70 per person. The trick is whipping the egg whites to stiff peaks and folding them in gently, then cooking covered on low heat so the steam makes the omelet puff up.

Tonight, a puffed up omelet with whipped egg whites and cheese, served with a green salad.

Soufflé cheese omelet with green salad
Total time
25 min
Difficulty
Medium
Cost per person
€1.70
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This classic omelet gets extra height from whipped egg whites, separated from the yolks and folded back in gently. The result is a light, airy center with golden, cheesy edges. Grated Gruyère brings flavor without overpowering the eggs, while fresh chives add a green, slightly sharp note that lifts the whole dish.

It's the kind of recipe that turns an ordinary weeknight into something a little special, without taking much effort. Kids love watching it puff up in the pan, and adults appreciate how simple it is to round out the meal with a green salad on the side. Serve it the moment it comes out of the pan, that's the real secret to catching it while it's still soufflé.

The ingredients

4 people

Dairy

  • eggs 8
  • grated Gruyère 120 g
  • butter 30 g

Fruits and vegetables

  • chives 1 bunch
  • green salad 1

Bakery

  • bread 4 slices

Pantry

  • olive oiloften in the pantry 3 tbsp
  • wine vinegaroften in the pantry 1 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose, Gluten

The step by step recipe

  1. Separate the egg whites from the yolks.

    A clean, dry bowl with no trace of grease helps the whites whip up properly.

  2. Mix the yolks with the cheese, chives, salt, and pepper.

    Don't add too much salt, the Gruyère is already salty.

  3. Whip the egg whites to stiff peaks, then gently fold them into the yolk mixture.

    Lift the mixture from bottom to top with a spatula to keep the air in.

  4. Melt the butter in a nonstick skillet, pour in the mixture, and cook on low heat, covered. 6 min

    Don't lift the lid, the trapped steam is what makes the omelet puff up.

  5. Fold the omelet and serve right away with the salad dressed in olive oil, vinegar, salt, and pepper.

    Serve immediately, the puffed texture deflates within a few minutes.

Our tips to get it right

  • Use a truly nonstick skillet with a lid that seals well, the trapped steam is what makes this omelet rise.
  • Grate the Gruyère yourself instead of using pre-shredded cheese, it melts more smoothly and blends better into the yolks.
  • Make the salad and its dressing before you start the omelet, so you can serve it the second it leaves the pan.

The variations

  • Swap the Gruyère for Comté or Emmental, the texture stays just as melty.
  • Stir in some cooked bacon bits into the yolk mixture for a heartier, less vegetarian version.
  • For picky kids, skip the chives and serve the omelet plain, with extra grated cheese on the side to sprinkle themselves.

What to serve it with

  • Crusty bread for dipping
  • Vegetable soup to start
  • Sparkling water with lemon

Storage

This omelet is best eaten right away, since it deflates as it cools. If you have leftovers, store them in a sealed container in the fridge for 1 day and reheat gently in a skillet, without expecting it to puff back up.

Questions about this dish

Why isn't my omelet puffing up enough?

Your egg whites probably weren't whipped to stiff enough peaks, or the bowl had a trace of grease or yolk in it. You also need to keep the lid on the whole time so the trapped steam can do its job.

Can I use a different cheese instead of Gruyère?

Yes, Comté, Emmental, or another firm, cooked-curd cheese all work well. Avoid very wet cheeses like mozzarella, which release water as they cook.

Can I prepare the mixture ahead of time?

The cheesy yolk mixture can sit covered in the fridge for a bit, but the egg whites need to be whipped and folded in right before cooking. Otherwise the omelet won't puff up properly.

Do kids usually like this omelet?

Yes, the cheese and soft, fluffy texture make it a hit with kids. You can simply reduce or skip the chives if your children prefer a milder flavor.

How long does it take to make a soufflé cheese omelet with green salad?

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

How many calories are in a soufflé cheese omelet with green salad?

About 600 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 soufflé cheese omelet with green salad cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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