Souffléed Spinach Omelet
  • 1pound baby spinach leaves
  • 2tablespoons extra-virgin olive oil, divided
  • 1 small yellow onion, finely chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly grated nutmeg
  • 1cup freshly grated Gruyère or Parmesan cheesefreshly grated
  • 8 eggs, separated
  • 1 whole egg
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes
Nutrition Facts
Souffléed Spinach Omelet
Amount Per Serving
Calories 186
% Daily Value*
Cholesterol 253mg 84%
Sodium 312mg 13%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.


PER SERVING: 186 cal, 65% fat cal, 14g fat, 5g sat fat, 253mg chol, 13g protein, 4g carb, 1g fiber, 312mg sodium