Gather all necessary ingredients for the soufflé omelette.

Separate the egg whites and yolks into two different bowls.

Add a pinch of salt to the egg whites and whisk until soft peaks form.

Add sugar to the egg yolks and whisk until the mixture is pale and creamy.

Gently fold the egg whites into the yolk mixture to keep the airiness.

Heat a non-stick pan over low heat and lightly grease it if necessary.

Pour the egg mixture into the pan, spreading it evenly.

Cook on low heat for about 5-7 minutes or until the bottom is set but not browned.

Carefully fold the omelette in half or roll it, then continue cooking for another 2-3 minutes.

Transfer the soufflé omelette to a plate and serve immediately while it is still fluffy.