Souffléed Omelet with Canadian Bacon and Gruyere Cheese

May 28th, 2014

Souffleed Omelet 1

This is an easy breakfast dish and very impressive when it comes out of the oven.  Photographing it is another story as it deflates rather quickly.  But, when cut into and served, it is creamy and luscious.  I love the texture of the eggs and the bits of ham and herbs.

Souffleed Omelet 2V

I have so much basil this year that I am putting it in everything.  It holds its own with eggs.  But you could use other herbs.  This souffle is one of those dishes that is easily adaptable.  Substitute sausage or cooked vegetables for the Canadian bacon, parsley or tarragon for the basil, or cheddar cheese for the Gruyere topping.  It doesn’t matter.  The magic still happens and it comes out of the oven puffy and golden.  I liked this so much that I made it two Sundays in a row.

Souffleed Omelet 4

This time I used a combination of fresh tarragon and basil.  David wants to try it with sausage and cheddar next time.  But I am also thinking about that leftover zucchini and corn.  I am sure all of you could come up with some wonderful combinations.  This is a keeper.


6 ounces sliced Canadian bacon, cut into bite-size pieces
2 tablespoons unsalted butter
1 cup heavy cream or 1/2 and 1/2
3 tablespoons flour
8 large eggs, beaten lightly
1/3 cup minced fresh basil
1/2 teaspoon salt
3 ounces freshly grated Gruyere cheese

In a flameproof 1 1/2 quart baking dish cook the bacon in the butter over moderately low heat for 5 minutes, or until it is golden, stir the mixture to coat the sides of the dish with the butter, and remove it from the heat.  In a bowl whisk together the cream the flour, the eggs, the basil and the salt and pour the mixture into the dish.  Sprinkle the mixture with the Gruyere cheese and bake it in a preheated 450 degree oven for 15 to 20 minutes, or until the omelet is puffed and golden.  Serves 4 to 6.

Printable recipe

15 responses to “Souffléed Omelet with Canadian Bacon and Gruyere Cheese”

  1. BabyJune says:

    Woah, that looks sooo good! Wish I had a slice for breakfast today. 🙂 I’ve never tried a souffled omelet exactly, so I’ll have to save this for later.

  2. Penny says:

    That looks wonderful! I am skipped breakfast this morning….See you in a little bit!

  3. Lemon Tart says:

    I love eggs and this is a wonderful use of them. I think they make a perfect breakfast, brunch, or even dinner. Lovely presentation.


  4. Sam Hoffer says:

    Adaptable recipes such as this are so much fun and hold so many possibilities. I would start with this one exactly as it is. Nothing beats a nutty Gruyere cheese.

  5. Larry says:

    Sounds delicious Penny and I’ve always loved these. As a kid, Mom made them occasionally and we called them puffy omelets.

  6. Darla says:

    This looks amazing and love the fact you can change it up so easily. I am having some leftover scrambled eggs with chorizo and cheddar/ Jack cheese that Kristen made on Monday. She wanted to make sure I didn’t go hungry this week. Looking forward to seeing u soon!

  7. Mary says:

    ………as I eat my usual healthy berries for breakfast this morning I must admit I’d rather be digging into your soufflé! Looks yummy and I adore Gruyere and use it a lot. Am now also enjoying Fontina for flatbreads etc., only thing is I nibble far too much of it just off the chunk……my name is Mary and I am a cheeseaholic!!!!!!

    Looks like a lovely visit with Penny C and Jane – I so wanted to be there at ScreenDoor with you guys, sigh!

    Love, Mary

  8. KathyWalker says:

    I can see why you made this two Sundays in a row! It looks delicious. I know that we would love it….I think zucchini would be perfect in it! I will have to try and let you know….yummy!

  9. Shane says:

    Hello Penny

    I’ve just found your wonderful foodie blog – lots of yumminess here!!

    I made a ham, cheese and garlic omelette last night, it’s one of my favourite
    easy peasy dinners.

    I’ve had a little look around and planned to make Shepherd’s Pie for tonight,
    so I’ve had a look at yours and apart from a couple of ingredients it’s very
    like my version.

    I read in another of your posts that you were in France last year – so was I!

    Well I go every year as my daughter, SIL and 3 gorgeous granddaughters live

    I’m in New Zealand so it’s a good old hike for me, usually 25-35 hours
    including the wait at one airport to change planes.

    I’ll be back to catch up again soon and I would love you to pop over and meet

    Roses Lace and Brocante

  10. This is so lovely and easy to make breakfast. Your soufflé is amazing a must try. I’m thinking onions and a variety of bell peppers.

  11. katiezel says:

    I have the same problem with clafoutis – they fall before the photo LOL. I’m going to have to make this the next time we do omelets. I never do them for breakfast, but we like them for dinner when we’ve ‘done lunch’

  12. Eileen says:

    This sounds awesome! I will have to try this the next time my parents come into town.

  13. cheri says:

    What a wonderful way to serve an omelet, love that you can add whatever ingredients you have on hand. Very elegant.

  14. Karen (Back Road Journal) says:

    It couldn’t be easier but looks and sounds great. I’m having a terrible time getting my basil to grow this year because of cool weather but I’ve got plenty of thyme that I could use.

  15. Lyn Weaver says:

    I love this site! Just found it but will share for sure.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.