5 large eggs, separatedFreshly ground black pepper1/4 cup water1/2 teaspoon coarse salt1 tablespoon extra-virgin olive oil
FILLING:1 tablespoon extra-virgin olive oil1 small clove garlic, grated1 (5-ounce) bag baby spinach, rinsed, dried3/4 cup diced ripe Roma tomatoes or cherry tomatoes1 tablespoon chopped fresh dill1 tablespoon minced fresh chives or green onion tops1/2 cup crumbled feta cheeseCoarse salt and freshly ground black pepper
Makes 2 to 4 servings.
Preheat oven to 350 degrees. In large bowl combine egg yolks and pepper. With a flat whisk, stir yolks and pepper until well blended; set aside. In a second large bowl, beat egg whites until foamy with a balloon whisk. Add water and salt; whisk until soft peaks form. With large rubber spatula, gently fold whites into yolks until evenly distributed.
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Heat oil in 10-inch oven proof skillet with low, sloping sides (preferably nonstick) over low heat. Swirl the oil to coat bottom and sides of skillet. Gently pour egg mixture into skillet.
Increase heat to medium-low and cook, without stirring, for 3 minutes, or until edges begin to pull away from sides of pan. Transfer skillet to oven and bake 10 to 12 minutes, until golden and puffy.
Meanwhile, prepare filling: In a saute pan or Dutch oven, combine oil and garlic; heat over low heat just until garlic begins to sizzle. Add spinach, cover and cook 2 minutes or until spinach is wilted. Remove from heat. Use tongs to toss and let stand uncovered.
In small bowl combine tomatoes, dill, chives, and cheese; mix gently. Taste and add pinch of salt, if needed and a grinding of pepper.
Remove omelet from oven and spoon the spinach on half. Top with tomato mixture. Loosen edges of omelet from pan with a small rubber spatula. Use a wide rubber spatula to lift one side of the omelet and fold it in half over the filling. Slide onto serving platter. Cut into 4 wedges and serve warm.