Recipe courtesy of Sara Moulton

Apple and Gorgonzola Souffle Omelet

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 45 min
  • Cook: 30 min
  • Yield: 2 servings
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2 large Granny Smith apples, peeled, cored, and sliced into 1/4-inch slices

2 tablespoons unsalted butter

6 tablespoons sugar, divided

1 to 2 tablespoons Calvados or other brandy

4 large egg yolks

4 large egg whites

Pinch of salt

2 tablespoons butter

1/4 cup gorgonzola cheese, crumbled


  1. In a large heavy skillet saute the apples in the butter over moderately high heat, stirring ocasionally, for 5 minutes, or until they are softened. Sprinkle them with sugar and cook them for an additional 5 to 10 minutes. Stir in Calvados and keep warm.
  2. Preheat oven to 350 degrees.
  3. In a bowl whisk together 4 large egg yolks and 3 tablespoons sugar until thick and light. In a separate bowl, whip 4 large egg whites with a pinch of salt until stiff. Fold the yolk mixture into the egg whites until just combined.
  4. Melt butter in a 10-inch oven proof skillet over medium heat. Pour the egg mixture into the pan after the butter foam has subsided. Spread evenly and smooth the top of souffle. Cook for 1 minute and then shake pan slightly to prevent sticking.
  5. Cover pan with a greased lid, reduce heat and cook for about 4 minutes. Remove the cover and place skillet in oven until the top is set, about 3 to 5 minutes. Remove from oven . Place apple filling on half of souffle. Sprinkle gorgonzola over apples. Fold in half.