Over baking is usually the Culprit.
Does yours not deflate?
(I went to a souffle restaurant a long time ago now, and while they came puffy to the table, they did deflate.)
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Actually the Photo is a couple of Minutes out of the Oven.
Of course it will deflate eventually but it shouldn’t collapse immediately
Ah ok, that’s what I was wondering. If there’s a way to keep elevation for longer 
– but I guess not.
There are a bunch of Techniques that help a Souffle be the best it can.
Proper Oven Temp, buttering and coating the Mold(s), Whipping of the Whites, Folding, degree of doneness etc…I think Serious Eats and Escoffier both have online tips
Looking at your Pic the Top looks a bit dark which makes me think it was a bit overbaked, but the Oven can be to blame for that it may not have been overcooked at all.
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It wasn’t actually overcooked, my countertop oven was a bit enthusiastic 
I will make another one soon, maybe once I procure spinach for yours.
I did read various tips after. Forgot to butter / coat the ramekin, but there was enough butter in the bechamel that everything scraped out anyway hahaha. Martha always has some good tips if you find the right video – her baking series from PBS is especially good.
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That explains it.
Actually after buttering/greasing it is best to coat it with grated Parm or Flour, it gives the Souffle something to cling on to a bit.
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I coat mine with butter and finely grated Parm too. I use a Charlotte mold. I find soufflés climb better in them than they do in a soufflé dish. When you take it out of the oven, set it on a warmed plate. A cold counter will speed the collapse. I just stick a plate in the toaster oven at 130-140F for a minute or two, but you could just put the plate on the rack where the soufflé cooked and let the residual heat warm it. If you don’t have a toaster oven, running hot water over the plate and drying it is an adequate second best. Another tweak I love is to omit nutmeg but use a hearty squirt of Sriracha in the bechamel/Mornay. I mix Gruyere and Cheddar.
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It’s a little hard to tell from the picture, but this is a Mother & Child Japanese LEO. A fluffy lox & onion omelette with ikura.
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Crespéou, a layered omelette cake popular in Provence.
This was a 8 layer version consisting of a parsley, sorrel, tomato mint, mozzarella, ham, Sicilian green olive salad, tapenade and a Parmesan one.
I was only using one egg for each, milk, s/p and the chosen inclusion. Blitzed with an immersion blender to incorporate some air. Each was covered and cooked over low/medium heat so that the egg puffed a bit and made a fluffy omelette. A well flavored tomato sauce topped the omelette and was served on the side. These are usually served just warm or a room temperature, it’s a lovely lunch in the summer with a Rosé wine and makes fine picnic fare.
Tried to get a better photo but supper was calling!
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Inspiring!
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Anything goes…cooked soft veggies, sausage, etc.!
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Lovely!
The versions I’ve seen before look like a layered frittata or egg bake, but I like this layered omelette idea much more!
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I do love a fluffy omelette!
(My dad used to beat the whites with fork, and a 1 egg omelette looked like at least 2 whenever he made it)
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You folks are fancy!
Trying to use up some potatoes, which I don’t eat often,but for some reason keep trying to grow.
I still rely on an old Bon Appétit list of what “we” call “pearls”, namely pre cook add ins, don’t add too much air to eggs, 1/4 cup full fat dairy to every 6 eggs, and 12 eggs for a 10 inch pan.
This one also has sauteed onions and cheese ( gruyere?).
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When ive made this for larger groups, I made thicker omelette and less layers. It’s actually a nice do ahead.
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That’s two eggs, and I used my milk frother on the separated whites and yolks. It does a medium-good job.
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I made this recipe because I had potato pulao from earlier in the week to finish up. It comes together pretty quickly (after you grind the peanut/coconut paste and puree some tomatoes). Mine came out a bit chunkier than the one in the picture from the recipe. I think that’s because I used my mini processor attachment for my Braun stick blender, instead of a regular blender. Still tasty though!
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Market Style Eggs, from the Gunpowder cookbook. These are scrambled eggs with tomatoes, chiles, curry leaves, mustard seeds, and cumin seeds (and ginger, onions, turmeric, chile powder, and asafoetida). Served here with American cheese on a toasted onion roll.
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Looks great! Sounds very much like Parsi Style Scrambled Eggs, Akuri
There is also a sweet-savory one with Nuts and Raisins, Bharuchi Akuri. Sometimes it is made with hardboiled Eggs.
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