Omelette/Soufle

Cheese Omelette/Soufflé

This is my version of an omelette, which if you search on the internet, usually involves a scant 2-3 eggs. That’s not an omelette. This uses 9 eggs. The soufflé part means the omelette isn’t flipped and has more heavy cream or cream cheese, so a little more fluffy, but certainly not a soufflé. It’s a combo of sorts. This is stove-top, either in an iron skillet or non-stick pan over low heat, covered.

Ingredients:

a) 9 eggs.
b) About ¼ cup+ heavy cream, or softened cream cheese.
c) About ¼ cup cheese, either kind you want. Add some grated Parmesan at the last.
d) 3-4 cloves minced garlic, and ¼ cup finely diced onion (optional if adding in some pico de gallo).
e) Tbl paprika, Tbl+ thin-cut chives or dried chive rings, Tbl https://www.kustomrides.com/minced-onion.html" target="_blank">dried minced onion if not using diced onion, 2 tsp oregano, 1-2 tsp thyme leaf, 2 tsp sage, salt & pepper to taste.
f) 1/3 cup diced onion, unless using minced onion above or pico de gallo below.
g) ½ cup pico de gallo (you can add some tomato sauce to it to make it also a salsa). Alternately, onion as above, and a diced Roma tomato.
h) 2 Tbl of butter or olive oil, or combine the two.
Optional) Cup+ of sliced mushrooms.

Instructions:

Whisk eggs, add spices, whisk again, add all cheeses except Parmesan, whisk.
Melt butter if using, or heat olive oil, in frying pan. If using diced onion and/or mushrooms, cook that until done, adding some spices along the way. Remove and set aside.
Add more butter/oil, reduce to low, add egg mixture.
Cover and cook for a few minutes. Add mushrooms/onions if using, then add the pico or diced tomato, then top with Parmesan.
Cover again and cook until no longer runny on top. If using an iron skillet, turn off about 7 minutes before done and let residual heat finish the dish.