1cupfreshly grated Gruyère or Parmesan cheesefreshly grated
8 eggs, separated
Preheat oven to 450˚. Bring a large pot of water to a boil and stir in spinach. After about 15 seconds, drain in a colander and rinse with cold running water. Squeeze spinach to extract as much water as possible. Chop coarsely.
Heat 1 tablespoon olive oil in a large pan over medium heat and add onion. Add salt and stir often until onion softens, about 5 minutes. Add spinach and cook a few minutes longer, until tender and well mixed. Scrape into a bowl. Add pepper, nutmeg, cheese, 8 egg yolks, and whole egg, and mix thoroughly.
Place egg whites in a large bowl and beat with a whisk or mixer until stiff but not dry. Fold about one-fourth of the whites into spinach mixture to lighten, and then fold in remainder gently but thoroughly.
Heat remaining 1 tablespoon olive oil in a 12-inch ovenproof pan over medium-high heat and add egg mixture. Cook for 1–2 minutes, or until edges are firm. Place pan in oven and cook about 7 minutes, or until puffed and golden. (If top is very pale, brown it slightly under the broiler.) Remove from oven and set on a cool surface briefly. Slip out onto a platter, cut into wedges, and serve at once.
Souffléed Spinach Omelet
Amount Per Serving
% Daily Value*
Total Carbohydrates 4g1%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.