Learn to make a light, fluffy, and delicious soufflé omelette in just 20 minutes. This recipe is perfect for anyone who thinks soufflés are difficult. Use any cheese, but blue cheese like Gorgonzola ...

When I attended the Cordon Bleu, we used to make these soufflé omelettes for lunch. They must be eaten right out of the oven, although you can put the mixture together earlier. They rise in the ...

I have France to thank for many of my favorite foods, and the souffle omelet is no exception. It was in the early 1970s when I was first introduced to this light, versatile dish when visiting the ...

While the technical name for this is a Poulard omelet (from the La Mère Poulard restaurant in France), another perfectly acceptable name is "egg-pancake-soufflé-looking thing." When cooked with the ...

Eggs are one of those kitchen staples that never gets old—whether sweet or savoury, they can truly do it all. Today, I’m taking a simple breakfast favourite and giving it a sophisticated twist with my ...

The process of separating the eggs and yolks, and then folding in the whisked egg whites, delivers the "edible magic trick" that is the souffled omelet. (AP Photo/Matthew Mead) An omelet can be a ...

We had two Central Coast opera singers, Marguerita Vorobioff and Elke Hook from De Valicious Opera, in the studio to sing for us and decided to get our Passionate Chef Leo Gerrets from the Ourimbah ...