Mexican Soufflé Omelette
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A fluffy baked omelette with a Mexican-inspired twist, blending spices and a fresh avocado-black bean salsa. Uses modified flour and baking powder quantities, swaps cheddar for Monterey Jack, and black beans for pinto beans. Creamy texture, lightly browned edges, with a tangy salsa topped by sour cream—served warm with tortillas. Visual and tactile cues emphasized over strict timing.
Prep:
35 min
Cook:
20 min
Total:
55 min
Servings:
4 servings
#Mexican cuisine
#brunch
#baked eggs
#Monterey Jack
#avocado salsa
Baked eggs, yet not flat omelettes. Soufflé texture, light but sturdy, paired with a fresh, chunky salsa. Tried it with usual cheddar but Monterey Jack felt creamier, melted in pockets. Flour and baking powder precise—too much flour and it turns dense, too little and it just spreads out in the pan. Chili seasoning added a subtle smoky warmth without overpowering the eggs. Switched from black beans to pinto for earthier bite; you can use either. Salsa acidity is key, balances the rich egg. This isn’t your quick scramble, needs low heat and patience, but yields a texture worth waiting for. Visual cues over strict time—edges golden, center set but soft. Serve with tortillas to scoop, adds bite and tradition.
Ingredients
Omelette
- 20 ml (1 1/3 tbsp) all-purpose flour unbleached
- 3 ml (3/4 tsp) baking powder
- 3 ml (3/4 tsp) chili seasoning mix
- 8 eggs
- 150 ml (2/3 cup) whole milk
- 60 g (2/3 cup) Monterey Jack cheese shredded
Salsa
- 1 ripe avocado diced
- 1 tomato diced
- 3 green onions finely sliced
- 1 can 398 ml (14 oz) pinto beans, rinsed and drained
- 30 ml (2 tbsp) olive oil
- 10 ml (2 tsp) apple cider vinegar
- 2 ml (1/2 tsp) ground cumin
- Crème fraîche or sour cream to taste
- Warm corn tortillas to serve
About the ingredients
Flour amount reduced to keep fluffiness without heaviness. Baking powder slightly increased for better rise but watch to avoid an off-taste; if none available, use baking soda with a splash of acid like vinegar but reduce quantity by half. Chili seasoning can be store-bought or DIY—smoked paprika, cumin, garlic powder combo works. Monterey Jack preferred over cheddar for melting quality and mildness; substitute with mozzarella or Oaxaca cheese for similar results. Pinto beans swap out black beans adds creaminess and softer texture—rinse well to reduce salt and firmness. Use ripe avocado—too green and salsa can taste bitter. For vinegar, apple cider preferred for slight tang, but white or red wine vinegar does the job. Prepping salsa ahead softens flavors and melds textures.
Method
Omelette
- 1. Rack in middle position. Oven preheated to 170 °C (340 °F). Butter a 23 cm (9-inch) oven-safe skillet liberally to prevent sticking. Choose one with thick base to avoid hot spots.
- 2. In a small bowl, whisk together flour, baking powder, and chili seasoning; salt and freshly ground pepper mixed in thoroughly. The baking powder amount adjusted for a slightly taller rise but careful not to overinflate or toughen.
- 3. In a large bowl, crack eggs and beat briskly until yolk and white blend together with slight froth—captures air for lift. Slowly sprinkle in dry mixture while stirring to avoid lumps. Pour milk in gradually, keep folding gently, then fold in the shredded Monterey Jack cheese. Jack melts smoother than cheddar, offering creamier pockets.
- 4. Pour batter evenly into prepped skillet. Gently tap skillet on counter to release large bubbles. Place immediately in oven.
- 5. Bake about 18-22 minutes; watch edges carefully. The omelette should puff up, edges turning golden, and the center should hold firm but not dry. Jiggle the pan carefully; if it’s still quivery in the center, give it more time. Beware browning too much—overcooked omelettes get rubbery.
- 6. Once done, remove from oven. Let sit at room temp 5-7 minutes. This resting helps settle texture without collapsing the delicate rise.
Salsa
- 7. While omelette cooks, toss diced avocado, tomato, and green onions in a bowl. Add pinto beans—round, softer texture than black beans, works here.
- 8. Drizzle olive oil and apple cider vinegar over mix. Stir in cumin. Adjust salt to taste. The vinegar sharpness balances richness. Let salsa marinate for at least 10 minutes.
- 9. When plating, slide omelette gently onto serving dish. Spread a thin layer of crème fraîche or sour cream on top. Spoon half the salsa over evenly, serve remaining on side with warm tortillas.
- 10. For leftovers: Reheat gently covered in oven or microwave on low to keep soufflé from drying out.
Cooking tips
Butter that pan properly or omelette sticks—nonstick flexibility is nice here, but even a bit of butter helps heat distribution and crust formation. Whisk eggs vigorously—air incorporated equals lift during baking. Dry ingredients sift or really mix well before adding to avoid clumps; lumps mean uneven texture. Fold flour mixture into eggs gently but thoroughly, don’t overbeat or gluten activates making it tough. Pour batter into hot pan quickly or flour settles at bottom. Bake mid-rack to promote even heat flow. Visual doneness more important: edges golden and firm, center moves slightly but not liquid. Rest before slicing—cools enough to slice without crumbling but stays moist. Salsa layering after allows contrast in temperature and texture. Avoid overdressing with sour cream or cream will mask salsa brightness. Reheating best done gently to keep soufflé structure intact.
Chef's notes
- 💡 Flour and baking powder ratios tricky; too much flour kills fluff - dense omelette. Too little and batter spreads flat. Adjust small amounts keeping batter smooth; no lumps. Whisk dry mix well; incorporate air gently folding cheese. Avoid over-stirring or gluten tightens, omelette toughens.
- 💡 Butter skillet liberally, every nook coated. Thick bottom pan helps even heat, no hot spots. Hot pan avoids flour settling bottom; pour batter quick then tap gently to pop big air bubbles. Watch oven temperature, 170 °C steady is key; too hot dries edges fast, too low no puff.
- 💡 Oven timer is vague. Visual cues rule. Edges golden, firm but center wiggles slightly; jiggly not runny means ready to rest. Resting 5-7 mins sets texture without collapse. Don’t expect flat like scrambled eggs; soufflé lift fragile. If edges brown too fast, reduce heat next bake.
- 💡 Use Monterey Jack for mild meltiness. Cheddar sharper, less creamy pockets. Substitute mozzarella or Oaxaca for similar softness but flavor shifts. Pinto beans softer, earthier than black beans; rinse well or salsa salty. Avocado must be ripe but not green bitter; affects salsa tone.
- 💡 Salsa acidity important – apple cider vinegar bright but gentle. White or red wine vinegar works but sharper taste might clash with eggs. Let salsa rest minimum 10 mins for flavors to blend; otherwise too raw. Spoon half salsa atop omelette only, keep rest on side for balance.
Common questions
How to know when omelette is done?
Look golden edges firming up, center wobbly but not liquid. Jiggle gently, if center quivery still, bake longer. Too brown edges means overdone rubbery texture. Visual and tactile cues beat timers.
Can I swap cheese?
Yes, Monterey Jack best for melt, creamy pockets. Mozzarella or Oaxaca okay but flavor changes. Sharp cheeses dry out texture. If cheddar used, batter slightly different rise, maybe less baking powder.
What to do if batter lumps?
Lumps mean uneven flour distribution. Mix dry well before adding. Stir dry mixture slowly into eggs, fold gently, don’t overbeat or texture toughens. Sifting flour helps. If lumps after mix, strain batter quickly or discard clumps.
How to store leftovers?
Cool quickly, keep covered, refrigerated up to 2 days. Reheat gently covered in oven low heat or microwave low power to avoid drying. Soufflé structure fragile; avoid high heat or overcooking. Tortillas stored separate, warm fresh when serving.
