This soufflé omelette with a special tomato sauce is a recreation recipe from the anime, Food Wars!, and this is one of our favorite dishes Soma made. The soufflé omelette is incredibly fluffy and jiggly because of the whipped egg whites and the special tomato sauce is the perfect balance of savory, tangy, and sweet, making it the perfect pairing that elevates this showy egg dish. If you're a fan of recreation recipes, don't miss our Ratatouille from Pixar's Ratatouille and Marine Captain's Curry from One Piece!
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What is soufflé omelette?
Soufflé omelette is similar to a classic omelette but with the addition of whipped egg whites, the omelette's texture is much lighter, airier, and fluffier. Classically, soufflé omelettes are baked in the oven. This soufflé omelette is a quicker version made completely on the stove top, as shown in Food War!
Ingredients needed
Please scroll down to the recipe card for the ingredient quantities!
- Eggs - This recipe is based on large eggs.
- Salt and pepper - For seasoning the eggs
- Cream - Just a splash to thin our the egg yolks and to make the soufflé omelette a touch richer. You can substitute with while milk if don't have cream on hand.
- Unsalted butter - To grease the pan
- Tomatoes - This is for the tomato sauce. We like to use campari tomatoes because they are really flavorful. You can also use can San Marzano tomatoes, either just peeled or crushed.
- Red wine - Any red wine or red wine blend but preferably some dark and full bodied, like a Cabernet or Bordeaux, which is what we used. Red wine makes the tomato sauce more flavorful and bolder. If you'd like to skip the alcohol, beef stock is a good replacement.
- Salt, sugar, chicken bouillon powder - The seasonings needed for the tomato sauce. Chicken bouillon powder really enhances the flavor of the tomato sauce, so highly recommended!
- Olive oil - Both regular or extra virgin olive oil are fine.
- Garlic - A classic must have in tomato sauce! It makes the sauce more aromatic and flavorful.
How to make Soma's special tomato sauce
Please scroll down to the recipe card for the full recipe and instructions!
1. Prepare the tomatoes. Bring a pot of water to a boil and prepare a bowl of ice water. Meanwhile, make shallow "x" cuts on the bottom of each tomato.
Once the water comes to a boil, take it off the heat and carefully add the tomatoes. Let them soak for 5-10 seconds until the tomato skin starts to pull back. Transfer the tomatoes into the ice water. Then peel the tomatoes and cut into quarters. Trim and discard the cores.
2. Cook and reduce. In a saucepan over medium heat, add the olive oil. Once hot, add the garlic and sauté until fragrant and golden brown. Then add the tomatoes and cook for a minute. Next, add the wine and cook until reduced by half, about 5 minutes
3. Optional: Blend and strain. This step will make the sauce smooth, which is optional. Transfer the tomato sauce to a small blender or use a hand blender to blend until smooth. If you want it extra smooth, strain the sauce after blending.
4. Season and finish. Return the sauce back into a saucepan and season with sugar, salt, and chicken bouillon powder. Bring the sauce to a low simmer and cook for a minute to marry the flavor. To finish, take the sauce off the heat and add the cold butter. Stir constantly until completely emulsified.
How to make soufflé omelette
1. Prepare the egg yolks. Separate the egg yolks form the whites. In a bowl, mix the yolks with cream, salt, and pepper.
2. Whip up the egg whites. In another bowl, beat the egg whites with a hand mixer on medium high speed until firm peak. When you pull up, the peak should form with the slightest curve.
3. Incorporate the egg whites and yolks. Pour the yolk mixture over the whipped whites and fold very gently with a rubber spatula until just incorporated.
🚨Caution! DO NOT over mix it! It'll deflate the air in the whipped egg whites, resulting in a not as fluffy omelette. Just fold until no more large chunks of white is visible.
4. Cook. In a nonstick pan over medium low heat, add the butter. Once melted, gently pour the egg mixture into the pan and spread into a circle. Cover and cook for about 3 minutes, until the bottom of the omelette is golden brown. Gently fold the omelette and slide onto a plate.
Why did my soufflé omelette deflate?
The most likely reason is the meringue. The meringue should be whipped to firm peak where a peak forms with the slightest curve at the tip. If it's over-whipped, the meringue will be more prone to deflating (looks almost separating), and it'll be harder to incorporate the yolk mixture into it.
Also, when folding in the yolk mixture, make sure to be gentle and stop with you no longer see large chunks of white. Over-folding will deflate the air from the meringue as well.
The other likely reason is your heat level and the doneness of your omelette. Make sure to cook on medium low heat and DO NOT cook the omelette all the way. Cooking it all the way make the omelette deflate when you open the lid and give it a spongy texture.
Storage and reheating
The special tomato sauce can be stored in the fridge for up to 1 week or frozen for up to 1 month. The soufflé omelette is best enjoyed fresh, but you can refrigerate it for up to 2 days.
To reheat the omelette, microwave covered for about 40 seconds or until warmed through. If the tomato sauce is separate, stir in between heating until hot. Frozen tomato sauce should be thawed before heating.
FAQs
In the anime, Soma only "steamed" his omelette in the pan for about 1 minute on medium heat. However, at 1 minute, the omelette was still quite undercooked. So instead, we recommend cooking at medium low heat for about 3 minutes, until the bottom of the omelette is golden brown. The top with be mostly set but will still be kind of wet. Please note that to properly execute this omelette, the omelette should never be fulling cooked. Over cooking the omelette will make it dry, spongy, and deflated.
One of the most amazing features of soufflé omelettes is the fluffiness, but because it is a soufflé, it will deflate eventually with time. A properly made soufflé omelette will have a slight initial sink then should hold its fluffiness for several minutes and will not deflate more than ⅓ of its height.
The red wine gives the tomato sauce a really nice deep, bold flavor. If you wish to keep the sauce alcohol free, you can substitute with a good beef stock. The flavor will be a little different, but it'll still be delicious!
📖 Recipe
Soufflé Omelette with Special Tomato Sauce (A Food Wars Recipe)
Ingredients
Special tomato sauce:
- 5 ounces tomato we used fresh Campari tomatoes
- 1 tablespoon extra virgin olive oil
- 1 clove garlic roughly chopped
- 2 tablespoons red wine preferably a full body red wine like a cabernet but any house red wine is fine
- ½ teaspoon granulated sugar
- ½ teaspoon chicken bouillon powder
- ⅛ teaspoon salt about a generous pinch, or use as needed
- 1 tablespoon unsalted butter cold
For the soufflé omelette:
- 2 large egg separated
- ½ tablespoon heavy cream or milk
- Pinch of salt
- Few cracks of black pepper
- ½ tablespoon unsalted butter
- Dry parsley flakes optional for garnish; freshly chopped parsley is fine too
Instructions
For the special tomato sauce:
- Bring a pot of water to a boil. Meanwhile, cut a shallow "x" on the bottom side of each tomato. Also prepare a bowl of ice water.
- Once the water comes to a boil, take it off the heat and carefully add the tomatoes. Let the tomatoes sit in the hot water for 5-10 seconds or until the skin around the "x" starts to peel back. Remove the tomatoes and place them into the bowl of ice water. Let them cool for a moment, then peel the tomatoes and cut them into quarters. Trim and discard the core. Set aside until needed.
- In a saucepan over medium heat, add the olive oil. Once the oil is hot, add the garlic and saute until golden brown, about 15-30 seconds. Then add the tomatoes (juices and all) and cook for a minute. Next, add the red wine and let the mixture simmer until reduced by half, about 5 minutes
- Optional for smoothness:Blend the tomato sauce either using a hand mixer or a small blender until smooth. Strain the sauce for extra smoothness. *If using a hand blender (immersion blender), tilt the saucepan so that it's easier to blend or transfer to the hand blender's blending container. If blending in the saucepan, we recommend covering the pan to help with the splattering.*
- Transfer the sauce back onto a pan over medium low heat and season with salt, sugar, and chicken stock powder. Let the sauce come to a low simmer and cook for another minute to marry the flavor. Take the sauce off the heat and add the cold butter. Stir the tomato sauce constantly until the butter is completely emulsified. Keep warm on low heat until needed. Stir before use.
For the soufflé omelette:
- Preheat an 8 inch nonstick pan over low heat. The larger the pan, the flatter the omelette will be.
- In a small bowl, add the egg yolks, cream, salt, and pepper. Mixed until combined.
- In a mixing bowl, add the egg whites and beat on medium high speed until firm peak. The meringue should be able to form a peak with a very slightly curl at the tip.
- Pour the egg yolk mixture over the meringue and fold gently with a rubber spatula until just combined. You can almost under mix it and as long there's no large chunks of white, it's fine. But DO NOT over mix it. Over mixing will deflate the meringue, resulting in not as fluffy omelettes.
- Add the butter into the preheated pan and increase the heat to medium low. Once the butter has melted, gently pour the egg mixture into the pan and spread it into a circle. Cover the pan with a lid and let the omelette cook for 3 minutes or until the bottom of the omelette is golden brown. At this point, the top of the omelette should be just set but may still feel slightly wet. You can cook it for another minute or two, however, this could make the omelette less pliable and break at the fold.
- Gently fold the soufflé omelette in half and slide it off the pan. Serve the omelette immediately with the special tomato sauce and a sprinkle of chopped or dry parsley. Enjoy!
Notes
- Chicken bouillon powder - If you prefer, you can substitute each ½ teaspoon with ¼ cup of good chicken stock
- Wine - If you want to keep the tomato sauce alcohol free, you can substitute with beef stock. The flavor will not be the same, but it'll still be delicious!
Marie Calthall says
loved the omelette!
Mei says
Hi Marie!
Thank you so much for trying out our recipe! We are so happy that you enjoyed the omelette!!!
Cook with love!
Mei❤️
brian says
damn this is good omelette, thoroughly enjoyed the recipe
Mei says
Hi Brian! Thank you so much for dropping by and leaving such a generous comment!
Happy cooking!
Mei ❤️
Kyla says
I just tried this and I ate it within like 2 minutes. So good. Plus there was leftover sauce for a second! Which I’ll use tomorrow when I make another haha
Mei says
Hi Kyla!
We are so happy that you enjoyed the omelette! Honestly, I can eat the sauce with anything! Haha 😆 Hope you enjoy your second tomorrow as much as you did today's!
Mei ❤️
Gigi Ridore says
This was honestly just amazing. The soufflé was jiggly and nice, and everything worked out perfectly. Plus I love food wars 😋😋😋 AMAZING RECIPE THANK YOU MAKING THIS EVERYDAY FROM NOW!!!
Mei says
Hi Gigi!
Thanks for trying our recipe! We are huge fans of Food Wars and this is one of our favorite omelette recipes as well! So glad you enjoyed it =)
Mei❤️
Alex says
Really tasty recipe, I honestly had no idea eggs could be this fluffy. Personally though, I'd reduce the amount of garlic in the sauce. When I made it the first time I followed the recipe for a double batch using two cloves, but the garlic overpowered the wine and bouillon to the point they weren't very noticeable in the flavor. Still a really good recipe though, and the steps for the omelette itself were perfect
Mei says
Hi Alex!
Thanks for trying out our soufflé omelette! So glad our steps were helpful. Please feel free to adjust the flavors according to your preference. =)
Mei ❤️