Ingredients
Iced Coffee:
- 2 cups Coffee
- Ice cubes
- Your choice of creamer (optional)
- Your choice of sweetener (optional)
Omelet Soufflé:
- 1 TBSP Butter
- 4 Eggs
- 1/4 cup Whole milk
- 1/2 cup Cheddar cheese shredded
- 2 slices Your choice of bread
Seasoning
- Salt to taste
- Black pepper to taste
Arugula Salad:
- 2 cups Arugula
- 1 TBSP Extra-virgin olive oil
- 1 TBSP Lemon juice freshly squeezed
Instructions
- Preheat the oven to 400°F (200°C).
- Brew coffee to your liking. Let chill in the refrigerator until cool. Serve over ice and with creamer and sweetener to taste, if desired.
- In a medium bowl, whisk together the eggs, milk, season with salt and black pepper until well combined.
- Heat an oven-safe non-stick skillet over medium heat.
- Add a small amount of butter to the skillet to prevent sticking.
- Pour the egg mixture into the skillet and cook for 2-3 minutes, gently lifting the edges with a spatula to allow the uncooked egg to flow underneath.
- Sprinkle the shredded cheese evenly over the omelet.
- Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the eggs are puffed and the cheese is melted and slightly golden.
- While the omelet is baking, prepare the arugula salad. In a bowl, combine the arugula leaves, olive oil, lemon juice, salt, and black pepper. Toss well to coat the arugula leaves with the dressing.
- Toast the bread.
- Remove the omelet soufflé from the oven and carefully fold it in half using a spatula.
- Serve the soufflé with bread, arugula salad, and iced coffee.
Nutrition
Calories: 841kcal | Carbohydrates: 65g | Protein: 36g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 575mg | Sodium: 980mg | Potassium: 822mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1861IU | Vitamin C: 116mg | Calcium: 437mg | Iron: 4mg
Omelet Souffle
Ingredients
Iced Coffee:
- 2 cups Coffee
- Ice cubes
- Your choice of creamer (optional)
- Your choice of sweetener (optional)
Omelet Soufflé:
- 1 TBSP Butter
- 4 Eggs
- 1/4 cup Whole milk
- 1/2 cup Cheddar cheese shredded
- 2 slices Your choice of bread
Seasoning
- Salt to taste
- Black pepper to taste
Arugula Salad:
- 2 cups Arugula
- 1 TBSP Extra-virgin olive oil
- 1 TBSP Lemon juice freshly squeezed
Instructions
- Preheat the oven to 400°F (200°C).
- Brew coffee to your liking. Let chill in the refrigerator until cool. Serve over ice and with creamer and sweetener to taste, if desired.
- In a medium bowl, whisk together the eggs, milk, season with salt and black pepper until well combined.
- Heat an oven-safe non-stick skillet over medium heat.
- Add a small amount of butter to the skillet to prevent sticking.
- Pour the egg mixture into the skillet and cook for 2-3 minutes, gently lifting the edges with a spatula to allow the uncooked egg to flow underneath.
- Sprinkle the shredded cheese evenly over the omelet.
- Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the eggs are puffed and the cheese is melted and slightly golden.
- While the omelet is baking, prepare the arugula salad. In a bowl, combine the arugula leaves, olive oil, lemon juice, salt, and black pepper. Toss well to coat the arugula leaves with the dressing.
- Toast the bread.
- Remove the omelet soufflé from the oven and carefully fold it in half using a spatula.
- Serve the soufflé with bread, arugula salad, and iced coffee.
Nutrition
Calories: 841kcalCarbohydrates: 65gProtein: 36gFat: 48gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 575mgSodium: 980mgPotassium: 822mgFiber: 2gSugar: 29gVitamin A: 1861IUVitamin C: 116mgCalcium: 437mgIron: 4mg
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