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.
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…
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.
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 very similar to this classic spinach frittata but with a touch more elegance to it.
It’s seasonally perfect bursting with fresh spring asparagus, green onions and microgreens 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.
And if you’d like even more protein in your breakfast, try pairing this omelette souffle with a homemade ground chicken sausage patty (or two)!
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.
For more ways to use up fresh spring asparagus, make sure to check out my easy Instant Pot asparagus recipe and this classic lemon roasted asparagus recipe.
How to cook asparagus like a pro details every way you could possibly think to cook this wonderful spring vegetable so take a peek at that too if you’re needing inspiration!
Love this asparagus omelette soufflé recipe?
Try other recipes like Kale Feta Egg Bake, Bacon Spinach Breakfast Frittata Muffins, and Summer Slow Cooker Frittata.
Looking for something a bit easier? Bacon egg cups never disappoint!
Asparagus Omelette Soufflé
Ingredients
- 3 eggs, yolks and whites divided
- 1/4 cup Silk protein nutmilk
- 2 ounces goat cheese, divided, (optional – see note)
- 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
- 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.
- Beat the egg whites with a handheld or stand mixer until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture until combined.
- 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.
- Pour the egg mixture on top and cook until puffed and golden on the bottom, about 5-7 minutes.
- 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.
- Remove from pan, garnish with micro greens and sea salt. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Thank you for the recipe! The omelet was fluffy and delicious. I shaped the omelet into a round shape and served it on English muffin for a grab-and-go breakfast. Kids loved it. Thank you!
I often cook kinda like this recipe but almost just with eggs, onions and pork sometimes because it’s easy and fast but never used asparagus or cheese. I guess it must be great with more taste. Hmm, I should try next time to see how different it is xD
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!
This is my ultimate favorite meal!! Perfect for Mother’s Day!
This looks phenomenal ~ I have eggs often for dinner, but this would take it to the next level, I’m going for it tonight!!
What a picture perfect omelet! I want to dive right in!!!