Japanese Soufflé Omelette - a simple yet decent breakfast to kick-start your day!

For breakfast, convenience and taste are key. This soufflé omelette is incredibly easy to make, with no complicated techniques required—just 3 ingredients are all you need!

Japanese Soufflé Omelette is a beloved Japanese dish known for its soft and fluffy egg texture. The rise of this dish can be traced back to Japan’s adaptation and fusion of Western cuisine. With its unique texture and simple preparation method, the Japanese Soufflé Omelette has quickly gained widespread popularity and has become a common choice for many Japanese breakfasts and light meals.

You only need three ingredients to make this soufflé omelette!

To make BigBoy's Japanese Soufflé Omelette, you only need three ingredients: one egg, a bit of cheese, and some corn kernels. This simple recipe is an ideal choice for a quick breakfast, satisfying your hunger while being ready in no time. Simply whip the egg whites until foamy, mix in the egg yolk, cheese, and corn kernels, and then pour it into a hot pan to cook. You'll easily create a fluffy and delicious soufflé omelette. This cooking method is not only straightforward and quick but also provides enough nutrition and flavour, allowing you to enjoy a hearty breakfast even on a busy morning.

In addition to the basic ingredients of egg, cheese, and corn, the Japanese soufflé omelette can be customised with various additional ingredients according to personal taste. For example, bacon, ham, and mushrooms can all enhance the flavor and texture of the omelette. These ingredients not only improve the taste but also allow for a diverse range of flavors based on different combinations. You can adjust and innovate according to your preferences and available ingredients, making this dish a personalised breakfast option!

Ingredients（per serve）

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Corn Kernel	1 tbsp
Egg	1 each
Mozzarella Cheese	1 tbsp
Sea Salt	1 pinch
chopped parsley (optional)	to taste

Steps

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1. Separate the egg yolks from the egg whites. Mix the egg yolks well.

2. Add a pinch of sea salt to the egg whites and whip them with a manual or electric whisk until stiff peaks form.

3. Gently fold the egg yolks into the meringue.

4. On low heat, brush a small amount of cooking oil onto the surface of a non-stick skillet, pour in the beaten eggs, cover with a lid, and cook for 2 minutes.

5. After lifting the lid, sprinkle some corn kernels, mozzarella cheese, and chopped parsley on one side of the egg foam. Then cover the pan with the lid and cook for 1 minute.

6. After removing the lid, turn off the heat and transfer the omelette to a plate. Use a spatula to fold the side of the omelette without the corn filling over the other side, and it's ready to serve.