This soufflé omelette recipe from Hugo Arnold is a simple, yet delicious breakfast dish.

"This creamy, cloud-like omelette somehow feels like much more of a treat than
the regular variety you are probably familiar with. Imperative to this dish is
finding the best quality Irish free-range eggs that you can get your hands on." - Hugo Arnold 

Yield: Serves 4


For each omelette

  • 2 large organic free-range eggs
  • 10g butter
  • 50g mature cheddar, grated
  • 1 tablespoon cream
  • 2 tablespoons parsley, finely chopped
  • 1 tablespoon chives, finely chopped
  • 25g Parmesan, finely grated


  1. Turn grill on to high.
  2. Separate the eggs, placing the whites in a large mixing bowl. Using electric
    beaters, whisk the egg whites until soft peaks form, and set aside.
  3. In a separate bowl, whisk the yolks by hand. Season with salt and pepper, and
    then gently fold into the egg whites.
  4. Put the butter in a large heavy-based frying pan over a gentle heat until the
    butter foams. Gently stir the cheddar cheese, cream and herbs into the egg
    mixture and pour into the frying pan.
  5. Cook for 1-2minutes over a medium heat. Sprinkle the Parmesan over the
    surface and transfer pan under the grill, cooking for another minute.
  6. Remove from the oven and loosen the edges by running a palette knife around
    the rim of the pan. Slide the omelette out of the pan onto a warmed plate, folding
    it over in half as you do so.