What makes the soufflé omelet unique is its fluffiness.
The soufflé omelet mixes the technique of the soufflé with the simplicity of the omelet, and its key is to beat the egg whites until stiff peaks form.
Unlike a traditional French omelet, a soufflé omelet is fluffy and light thanks to the whipped egg whites. It shares its egg base with a regular omelet, so it's suitable for any meal, can accommodate many ingredients, and can be cooked in a pan or in the oven.
The difference lies in the technique. You have to separate the yolks from the whites and beat them separately before combining them, so that they incorporate more air. The whites should be beaten until stiff peaks form that hold their shape on their own. You can use an electric mixer, but beating them by hand makes it easier to tell when they have the right consistency.
Once the egg whites have reached stiff peaks, they are gently folded into the yolks with a spatula to maintain their fluffiness. In contrast, a French omelet doesn't require this step, as both parts are beaten together.
Adding a pinch of salt to the egg yolks before beating them prevents them from flattening. When cooking, the temperature must be constant: preheat the oven if you're baking it, and if using a pan, it should be hot from the start, because eggs in a cold pan don't cook evenly.
Flavorful ingredients should not be added to the mixture before cooking, as this will result in a flat omelet. Seasoning the eggs with herbs before cooking, however, is safe and does not affect the fluffiness.
