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
Bread and Cheese Omelet that's more like a souffle!
- 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
- 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.
Recipe courtesy of my mom
79 Comments on “Cheese Omelet AKA Cheese Souffle”
This looks so delicious! Eggs and cheese are perfection together and this is a mouthwatering preparation! Thanks for sharing this, it’ll be on the menu soon!
Lizzy, I love that this is your Mom’s recipe. At the end of the day our mother’s recipes are some of the best in the world! 🙂 This looks wonderful!! Have a great week! ~ Ramona
Handwritten recipes from my mom and John’s grandmother are my treasures as well. This looks like such a simple, but delicious recipe.
I have some of my grandmother’s recipe cards and there are definitely some treasures in there. This one also looks like a treasure. I like that it is prepared in these ramekins instead of the traditionally folded over serving. Perfect for anytime! Thanks for sharing this one.
This looks fantastic – perfect comfort food. Why is it that mothers always know best?
This looks lovely , Lizzy ! Easy to prepare and full of flavor ! Just love the evenly-browned crusty top 😉
Ah what a wonderful idea! I would love to give this a try!!! Your click makes it more tempting 🙂
perfect for the weekend brunch on Sunday will have to bookmark this one the kids will love love love it!
What an interesting fusion! No matter what it is, it sounds and looks to die for 🙂 Utter comfort food.
This looks delicious. Recipes like this are so special. I love your print feature.
Yummy recipe. I hand write many of my favorite recipes and put them in a binder. My 3 girls can fight over them in years to come!
Very nice meatless meal, and the fact that you have your mother’s handwritten note card makes it special.
Souffle or omelet, this just looks delish!
One more idea to use bread!!
There are 2 ingredients that I love is this recipe , eggs & cheese! Looks really appetizing & a wonderful dish! 🙂
I love the “soufflet” idea. This looks delicious! I treasure the recipes both my parents left me. Every time I see their handwriting I smile.
Wow, that does look delicious Lizzy – and a great idea for Lent. When it comes to recipes, I really never seem to print them – I have a huge collection of bookmarks in a food folder in my favorite browser and a folder on my computer with recipes – I’d hate to think what would happen if my machine went down =(
perfect for weekend breakfast idea awesome dear,,
Perfect recipe for dinner tonight…all the ingredients are in my fridge already! Thanks for sharing 🙂