Cheddar, Onion, and Red Bell Pepper Souffled Omelet

Name: Cheddar, Onion, and Red Bell Pepper Souffled Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped onion; 1 cup chopped red bell pepper; 1/2 teaspoon unsalted butter; 3 cups 1% milk; 1/2 cup yellow cornmeal; 4 oz extra-sharp reduced-fat Cheddar (made from 2% milk), coarsely grated; 2 tablespoons chopped fresh flat-leaf parsley; 2 large egg yolks; 1/4 teaspoon freshly ground black pepper; 1 teaspoon salt; 7 large egg whites; 1/4 teaspoon cream of tartar

Servings: persons

1 cup chopped onion
1 cup chopped red bell pepper
1/2 teaspoon unsalted butter
3 cups 1% milk
1/2 cup yellow cornmeal
4 oz extra-sharp reduced-fat Cheddar (made from 2% milk), coarsely grated
2 tablespoons chopped fresh flat-leaf parsley
2 large egg yolks
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
7 large egg whites
1/4 teaspoon cream of tartar

1
Preheat oven to 375F.
2
Cook onion and bell pepper in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened.
3
Add milk and bring to a boil.
4
Add cornmeal in a slow stream, whisking, and cook over low heat, stirring constantly, until thickened, about 5 minutes.
5
Remove from heat and cool 5 minutes.
6
Whisk in cheese, parsley, yolks, pepper, and 1/2 teaspoon of salt.
7
Beat whites with cream of tartar and remaining 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until they just hold stiff peaks.
8
Fold one fourth of whites into cornmeal mixture to lighten, then fold cornmeal mixture gently but thoroughly into remaining whites.
9
Spoon mixture into a greased 3-quart casserole and smooth top.
10
Bake in middle of oven until puffed and golden brown, 30 to 35 minutes.
11
Serve immediately.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup chopped onion, 1 cup chopped red bell pepper, 1/2 teaspoon unsalted butter, 3 cups 1% milk, and more.

Yes, Cheddar, Onion, and Red Bell Pepper Souffled Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!