The fluffy texture of a soufflé comes from beating your egg whites to within an inch of their life! After you’ve achieved the desired “little peaks” from doing so, you slowly add the yolks back into the mixture, trying not to knock out the air. The result is a light, airy omelet with a distinct wobble.
How to Prepare
1. Separate the egg whites and yolks into separate bowls.
2. Mix the egg yolks together and set aside.
3. Whisk the egg whites together until the mixture becomes thick and little peaks appear.
4. Melt butter in a non-stick pan over medium heat.
5. Take about half a cup of the egg whites and mix into the egg yolks until combined.
6. Lightly fold the remaining egg whites into the mixture until combined.
7. Add mixture to pan and let cook for about a minute.
8. Add goat cheese and parsley and mix into the top a little without touching the bottom and cook for 2 minutes.
9. Slide the omelet onto a plate and fold in half.
10. Season with salt and pepper and sprinkle with remaining parsley if desired.
