A soufflé omelette is a light, puffy omelette made by whisking egg whites, sweetened or seasoned, to soft peaks and folding them into slightly beaten yolks thinned with a little water, then cooking the airy mixture like an omelette. The result is a golden, cloud-like disc, crisp underneath and softly set within, sometimes filled with jam, berries, or mushrooms. It eats like a cross between an omelette and a soufflé, impressive yet quick. The technique demands the same care as any foam cookery: clean whites, gentle folding, and a hot pan. Served immediately, folded in half and slid onto a warm plate, it is the show-off’s breakfast and the invalid’s treat in one.