Asparagus Omelette Souffle

This omelette soufflé is a light and fluffy breakfast bursting with fresh spring ingredients like asparagus, green onions and optional creamy tart goat cheese.

I got Mother’s Day kinda backwards this year. While I likely won’t be seeing my mom on the actual day, I did just get to spend 2 days with her.

This omelette soufflé is a light and fluffy breakfast bursting with fresh spring ingredients like asparagus, green onions and creamy tart goat cheese.

Except, instead of me getting in the car, driving the 2+ hours (which is always more like 3 thanks to New Jersey traffic) to go down and see her like a good child would do on a holiday meant to celebrate their parent, she got in her car and drove the 2+ hours up to see me. All so she could spend far too many hours in bathroom design hell helping me get the process of what’s soon to be my master bathroom renovation going because just stepping into a tile store alone left me so overwhelmed I could cry.

I didn’t for the record, but I did wake myself up from dreams of tile design no less than 4 times last night yelling at my brain to shut itself off so I could get some actual rest. It’s going to be a fun few months of this…

This omelette souffle is filled with spring ingredients and the perfect light, fluffy and airy texture for something a little more special than your average breakfast.

Mom’s are good at the whole selfless thing like that. I’d suck at that part (and most other parts) of motherhood for sure.

While I didn’t exactly make this asparagus omelette soufflé for my mom when she was here (although I did make her an omelette!), I created it with Mother’s Day in mind and what she’d like.

Made with Silk's new protein nut milk, this omelette souffle has all the light and fluffy texture of a souffle combined with a savory breakfast omelette perfect for spring. This savory spring breakfast has the texture of a light and airy souffle with all the heartiness of an omelette.

It’s really the best of both worlds: light and airy, almost to the point of feeling like it melts in your mouth with each bite just like a soufflé but with the savory heartiness of a breakfast omelette. It’s seasonally perfect bursting with fresh spring asparagus, green onions and micro-greens and you can even add in some optional creamy goat cheese for a tart kick if you’re cool with dairy (see recipe note).

The fun part about this omelette soufflé is that it’s made with Silk protein nutmilk instead of the typical heavy cream or whole milk you normally see in a soufflé recipe.

This new line of nutmilk (it’s a blend of almonds and cashews) from Silk is boosted with 100% pea protein resulting in 10g of protein per serving, an addition that in my opinion, now eliminates my only qualm with nutmilk, the usual lack of protein! In fact, I love the entire nutritional profile of this line of nutmilk (8g fat, 4g carbs, 10g protein). It’s almost identical to whole milk (just with less carbohydrates which is fine by me!) and it’s for that reason that I thought it’d be perfect in this omelette soufflé.

With it's light and fluffy texture, this spring omelette souffle would make a perfect special brunch dish for Mother's Day.

Turns out it was and now you can have that perfect savory breakfast soufflé omelette without the need for dairy.

Of course, since my mom loves goat cheese, I sprinkled a little in there for her.

Serves 2     adjust servings

Asparagus Omelette Soufflé

Cook Time 10 mins 2017-06-28T00:10:00+00:00Prep Time
Preparation 10 mins 2017-06-28T00:10:00+00:00Cook Time
Total Time 20 mins 2017-06-28T00:20:00+00:00 Total Time

This omelette soufflé is a light and fluffy breakfast bursting with fresh spring ingredients like asparagus, green onions and optional creamy tart goat cheese.

Ingredients

  • 3 eggs, yolks and whites divided
  • 1/4 cup Silk protein nutmilk
  • 2 ounces goat cheese, divided (optional - see note)

Sample Group

  • salt & pepper
  • 1/2 tablespoon extra virgin olive oil
  • 4 spears asparagus, thinly sliced or shaved with vegetable peeler
  • 1 green onion, thinly sliced lengthwise

Instructions

  1. Whisk the egg yolks, Silk protein nutmilk, 1 ounce of the goat cheese (if using), salt and pepper in a large bowl until combined and smooth.

Sample Group

  1. Beat the egg whites with a handheld or stand mixer until stiff peaks form.

  2. Gently fold the egg whites into the egg yolk mixture until combined.

  3. Place the olive oil in an 8 inch pan or cast iron skillet over medium heat. Once hot, lay the asparagus and green onions in the pan all facing the same direction and let cook for 1 minute.

  4. Pour the egg mixture on top and cook until puffed and golden on the bottom, about 5-7 minutes.

  5. If using, crumble the remaining 1 ounce of goat cheese on top and then carefully fold one side of the omelette over using a large spatula.

  6. Remove from pan, garnish with micro greens and sea salt. Serve warm.

Recipe Notes

Recipe Notes

*Goat cheese is optional if dairy isn't an issue for you. It can easily be omitted or replaced with a cheese substitute of your choice.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

14 Comments

  1. Alice @ Hip Foodie Mom

    Gina, yes, mom’s are good at the whole selfless thing and your mom sounds wonderful . . you might surprise yourself later. . I think something just kicks in when you have kids. . and dude, this asparagus omelette souffle. . it’s gorgeous! LOVE your styling and plates!

    Reply
  2. Mimi

    Well, I certainly wish someone had made me this omelet for Mother’s Day! I’m not dairy-sensitive so I’d stick with cream, but I certainly love the goat cheese and microgreens!

    Reply

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