Food & Drink

Souffle Omelet with Spinach

Souffle Omelet with Spinach, Feta and Tomatoes

5 large eggs, separated

Freshly ground black pepper

1/4 cup water

1/2 teaspoon coarse salt

1 tablespoon extra-virgin olive oil


1 tablespoon extra-virgin olive oil

1 small clove garlic, grated

1 (5-ounce) bag baby spinach, rinsed, dried

3/4 cup diced ripe Roma tomatoes or cherry tomatoes

1 tablespoon chopped fresh dill

1 tablespoon minced fresh chives or green onion tops

1/2 cup crumbled feta cheese

Coarse 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.

Heat oil in 10-inch ovenproof 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.