Soft and fluffy potato bacon souffle omelet
I wanted to eat a soft, soft omelet, so I looked up the recipe and made it using the souffle omelet from Tasty. It's good!
2 serving
Within 30 minutes
쪼하니
Ingredients
  • Potato
    1/2ea
  • onion
    1/2ea
  • mushroom
    2ea
  • Bacon
    2ea
  • Scallions
    little
  • egg
    5ea
  • olive oil
    little
  • Salt
    little
  • ground pepper
    little
  • unsalted butter
    1TS
Cooking Steps
STEP 1/12
Chop mushrooms, onions and bacon into appropriate sizes.
STEP 2/12
Pour olive oil over medium heat and stir-fry onions.
STEP 3/12
Add mushrooms, bacon and potatoes and stir-fry them together when onions are clear.
STEP 4/12
Sprinkle with pepper and salt little by little and stir-fry, then turn off the heat when the potatoes are cooked.
STEP 5/12
Separate 5 eggs from the whites and yolks, place them in a large bowl, and stir.
STEP 6/12
Whisk in one direction quickly until foam rises, as the whites need to be meringued.
*You don't have to make it too hard.
STEP 7/12
Mix the yolk in the meringue.
STEP 8/12
Pour the yolk + meringue mixture evenly into a pan with potatoes, bacon, mushrooms, etc. and let stand over low heat for 2-3 minutes.
STEP 9/12
When the bottom of the omelet is about to ripen, lift the omelet slightly with a flipper and add the butter to the pan. (Melt the butter evenly by adding 1/4 spoon to the left, right, top, and bottom of the pan.)
STEP 10/12
Cover and cook over low heat for 5-7 minutes or so until top foam does not move. It's okay if there's a little foam left.
STEP 11/12
Sprinkle a little pepper and salt over the omelet and fold the omelet in half, transferring to a plate.
STEP 12/12
Cut the folded omelet in half and put the chopped chives on top nicely!
I think the meringue omelet is softer and tastier.
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