Kale, Tomato & Goats Cheese Souffle Omelette

I go through phases with food, flavours, items and ways of cooking things. Eggs are the perfect example. For week’s I’ll swear scrambled eggs are my fave and then jump right back into fried eggs at the blink of an eye; or the craving for a crispy bottom and runny yolk!

Omelettes are another one of my crazes which I dip in and out of. I especially love a souffle omelette. Although a teeny bit more work, with the help of an electric beater, one of the cheapest little kitchen appliances you could buy, or you could use an electric whisk if you have an attachment for you hand blender, it really isn’t that much effort at all.

Whisked egg whites folded into the seasoned yolks, poured into a pan and given a little help to spread. I tend to cover the top with foil or a lid if you have one big enough and leave it to cook a little longer over a lower heat.

The center will be fluffy and creamy, the underside much more done.

I’ve tried it with three eggs and frankly this is a time when two eggs works best. There is just way too much volume of egg white to be handling with three!

Kale Tomato & Goats Cheese Souffle Omelette

Print Recipe
By Serves: 1 Prep Time: 5 minutes Cooking Time: 10 minutes


  • 2 large eggs, separated
  • 1/4 tsp cream of tartar (optional)
  • 1/4 tsp salt
  • 1 tbsp milk of choice
  • Handful of kale
  • Handful of cherry or baby plum tomatoes sliced
  • 1 tbsp crumbled goats cheese
  • 2 tsp olive oil for cooking



Whisk egg whites to soft peaks, adding in cream of tartar if you are using it. It will help them retain their structure as they cook!


Mix together egg yolks with salt and milk in a bowl.


Fold egg yolks into whisked egg whites with a spoon or spatula.


Heat an 8 inch pan over a low to medium heat. Grease with coconut or spray oil. Butter will burn but ghee would be a good option!


Add egg mixture into the pan.


Place kale tomatoes on the top of one side of the omelette, gently!*


Reduce the heat to low and cover for 5 minutes.


Uncover and crumble the goats cheese over the top of the same side as the veggies. Cook for one to two minutes more covered.


The top will still be fluffy!


Carefully fold and slide onto your plate. Top as desired!


You can cook the tomatoes and kale in advance but the heat of the covered pan over the low heat will steam and soften them.

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