Mother Poulard’s soufflé omelette, famous for its light and airy texture. This simple yet sophisticated omelette is a true ode to the authentic flavours and softness of beaten eggs. Easy to prepare, it is perfect for a refined brunch, a light lunch or a quick dinner. With a few ingredients and a delicate touch, recreate this Mont-Saint-Michel specialty at home and enjoy a moment of pure comfort!
A light soufflé omelette inspired by Mother Poulard’s famous recipe.
Ingredients:
4 eggs
30 g butter
50 ml milk
1 pinch salt
1 pinch pepper
1 tablespoon cream (optional)
Preparation of Mama Poulard’s omelette soufflé:
Preparation of the egg whites:
Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt until they are firm and fluffy.
Preparing the egg yolks:
In another bowl, beat the egg yolks with the milk, salt and pepper until well blended.
Incorporation of the whipped egg whites:
Gently incorporate the whipped egg whites into the beaten yolks, using a spatula. Mix gently to preserve the airy texture of the egg whites, thus ensuring a light and fluffy omelette.
Cooking the omelette:
Melt the butter in a skillet over medium heat. Pour the egg mixture into the hot skillet and cook without stirring. Wait until the bottom is golden brown while the top is slightly creamy.
Tips for perfect cooking:
For even cooking, cover the pan or place it under the broiler for 2 minutes to brown the top.
Service:
Serve the frittata con soufflé. For a generous serving, add a bowl of fresh cream first served.
Preparation time: 10 minutes
Cooking time: 5 to 7 minutes
Total time: 15 minutes
Calorie: 300 kcal per serving
Serving: 2 people
