Cheese Omelet AKA Cheese Souffle
This Cheese Omelet was one of my mom’s go-to Lenten recipes. Not a typical Omelet, it’s absolutely delicious, and simply made from eggs, cheese, and bread!
Though more like a Cheese Souffle than an omelet, the egg whites are whipped separately to give a delightful lightness to this easy vegetarian recipe.
Cheese Omelet AKA Cheese Souffle
Most of my recipes can be found in binders, all printed off the computer over the past 15 years or so. But I have a few treasured note cards in my recipe box, in my mom’s handwriting. This Cheese Omelet is one of those. It comes out every Lent when a meatless meal is needed. A mixture of cheese, eggs, and bread, it is simple and tasty. Not quite an omelet, not quite a soufflé recipe, but quite delicious.
What’s the Difference Between a Souffle and an Omelet?
A French Souffle Recipe is an egg dish with whipped egg whites and egg yolks combined with other ingredients to make either a savory or sweet dish. This Cheese Omelet definitely fulfills the souffle definition.
On the other hand, an omelet is also an egg dish but can be made in a couple of different ways. An omelet, or omelette, is made of beaten eggs, sauteed in oil or butter, then folded over other ingredients like cheese, meats, herbs, and/or vegetables. Unlike scrambled eggs, the mixture is not stirred while cooking. A French omelet is made by a special technique where eggs are stirred with a fork while cooking and the pan is also shaken. This results in a fluffier consistency and is removed from the heat slightly underdone.
Upon further investigation, there are four categories of omelets: American, French, Frittata, and Souffle. So it all makes sense now!
How to Make a Cheese Souffle
- Slice your bread into 3/4 to 1-inch pieces, leaving crusts on. Use hearty bread so it does not completely disintegrate when the milk is added. My mom used sandwich bread when making this cheese souffle recipe, so it is an alternative.
- Make sure to butter the bread before slicing.
- As with meringue, make sure your bowls and utensils are grease-free before beating the whites. Even a speck of egg yolk contaminating the whites will prevent them from whipping properly.
- Whip the whites until they’re white and fluffy, then use a rubber spatula to gently fold them into the bread, cheese, and yolk mixture.
- Sharp Cheddar cheese was my mom’s cheese of choice, but so many varieties would work well. Monterey Jack, Gruyere, or even a Pepper Jack would be delicious.
- If you want a crusty or brown topping, place the souffle under the broiler for a minute or two, watching carefully so it doesn’t burn.
A Staple Meatless Meal
Perfect for Lent, but also lovely when looking for a vegetarian entree to work into your menu. The cheese and eggs provide plenty of protein and are fine to eat if you’re a lacto-ovo vegetarian. Here are some more meatless meals you’ll love:
- French Gruyere Souffle
- Eggplant Rollatini
- Penne alla Vodka
- Spinach Mushroom Quiche
- Stuffed Pasta Shells
- Spinach Souffle
- Easy Pizza Margherita
- Chili Relleno Casserole
- Homemade Macaroni and Cheese
- More Meatless Meals
Cheese Omelet
Bread and Cheese Omelet that's more like a souffle!
Ingredients
- 4 slices of bread
- 2 tablespoons butter, at room temperature
- 1 cup milk
- 1/2 teaspoon salt
- A dash of freshly ground black pepper
- 1 cup grated cheese, I used sharp cheddar
- 4 egg yolks
- 4 stiffly beaten egg whites
Instructions
- Butter casserole dish and preheat oven to 325º.
- Butter the bread and cut into 1-inch cubes. Put in large bowl and add milk. If bread is dry, more milk may be needed. Sprinkle with salt, pepper and cheese, and gently toss to combine.
- Beat egg yolks until light and stir into bread mixture. Fold in beaten egg whites. Put into casserole dish and bake for 30-35 minutes.
Notes
Recipe courtesy of my mom
79 Comments on “Cheese Omelet AKA Cheese Souffle”
Everyone at my house really loved it! Thanks!
Okay, on behalf of my family, thank you. I cannot make an omelet or souffle to save my life so I tried this recipe and … success! Finally an egg recipe I can make.
Love the presentation and the yummy crusty look on top.
This looks really good! How many servings do you usually get out of it?
Welly your mom really knew the good eats! This is just delightful!
Sounds like you have a nice mother.
A great twist on the traditional omelet! Love this recipe from your mom!
Great recipe. I have the same binder and some of my mother-in-law’s recipe cards too. I can not wait to try this one.
That omelet looks so good and comforting. It also is easy to make! Awesome!
This looks simple and delicious; simply delicious. I use binders, too…and still have a few treasured handwritten recipe cards that I really ought to archive in a binder to protect them.
Brilliant Liz!! I’m not a huge fan of omelets but i love that this includes the bread in with the eggs. This is a perfect all in one breakfast. Must try!
This is one tasty looking recipe, Liz. It’s so nice that you saved your Mom’s recipe cards…those meals are always so much more than just food.
Oh my, I can definitely tell I’m going to like it here.
The eggs look so nice and fluffy and the dish sounds delicious. I can see having this during Lent.
Thanks for sharing, Lizzy…
Bobbi, you are certainly welcome to pin this 🙂 I’m flattered! Thank you~
I have to say I am drooling at this one. I love that it is this odd combination of savory bread pudding, souffle and a hearty omelet. This HAD to be delicious. I have no doubt!
Lovely…simple and delicious 🙂
This looks and sound fantastic! I’m going to save this recipe to make for a weekend breakfast
You have so many recipes on your blog but you also have many recipes in a binder (could be plural?) and recipe box? Wow, it’s nice that you kept your mom’s recipe handy. My mom didn’t write anything down, so I have to write when I ask her (and she doesn’t measure of course). This one looks very easy to make and I think my kids will love this!
May I use your picture on Pinterest?
Thank you!