Soufflé Omelet – A Fluffy, Airy Omelet with Spicy Tomato Sauce

Being in college with not-so-good food, I decided to make some of my meals while I’m up here! I wanted to come up with something simple with not too many ingredients, and I decided to try something like a soufflé omelet! I had seen this before, but I wanted to try my own version of it. So my soufflé omelet will be paired with a spicy, onion, creamy tomato sauce. I experimented a lot with this recipe, so I’ll give you rough measurements, but as always, adjust the measurements to suit your tastes!

Ingredients:

·      2 eggs, separated

·      1 medium yellow onion

·      1 cup tomato sauce (store-bought is fine, but feel free to make your own!)

·      ½ cup + 3 tbsp whole milk

·      1 tbsp onion powder

·      ½ tsp cayenne

·      1 tsp garlic powder

·      Salt

·      Black pepper

Heat the tomato sauce in a small pan over low heat and add the ½ cup whole milk, onion powder, cayenne, garlic powder, and salt and pepper to taste.

Whisk the egg yolks, 3 tbsp whole milk, ½ tsp salt, and ½ tsp pepper together. Whisk the egg whites with a clean beater until stiff peaks form. Slowly pour the egg yolk mixture into the whites while whisking constantly until fully combined. Heat a small frying pan with 1 tbsp oil over medium-low heat. Pour the egg mixture into the pan, cover with a lid, and steam until the top of the soufflé omelet has just set. Fold the omelet in half and slide it onto a plate. Quickly pour the tomato sauce along the side of the omelet, and you’re all done! Make sure you eat it immediately because the omelet will start to deflate quickly!