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Souffle Omelet with Spinach, Feta, and Tomatoes

Serves: Makes 2 to 6 servings

Ingredients:

  • 5 large eggs, separated
  • Freshly ground black pepper
  • ¼ cup water
  • ½ teaspoon coarse salt
  • 1 tablespoon extra-virgin olive oil

  • Filling:
  • 1 tablespoon extra-virgin olive oil
  • 1 small clove garlic, grated
  • 1 (5-ounce) bag baby spinach, rinsed and dried
  • ¾ cup diced ripe plum tomatoes
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon minced fresh chives or green onion tops
  • ½ cup crumbled feta cheese
  • Coarse salt and freshly ground black pepper

Procedures:

For soufflé omelets—sometimes called puffed omelets— egg whites are whisked into soft, fluffy peaks and then gently folded into lightly whisked egg yolks. A small amount of water added to the whites turns to steam when the mixture is heated, encouraging the omelet to inflate. Started on the stove top and finished in the oven, soufflé omelets are versatile, adapting easily to almost any classic omelet filling.

Preheat the oven to 350°F. In a large bowl, combine the egg yolks and pepper. With a sauce or flat whisk, stir the yolks and pepper until well blended; set aside. In a second large bowl, beat the eggs whites until foamy with a balloon whisk. Add the water and salt, and whisk until soft peaks form. With a large rubber spatula, gently fold the whites into the yolks until evenly distributed.

Heat the oil in a 10-inch ovenproof skillet with low, sloping sides (preferably nonstick) over low heat. Swirl the oil to coat the bottom and sides of the skillet. Gently pour the egg mixture into the skillet.

Increase the heat to medium-low and cook, without stirring, for 3 minutes, or until the edges begin to pull away from the sides of the pan. Transfer the skillet to the oven and bake for 10 to 12 minutes, until golden and puffy.

Meanwhile, Make the Filling: In a sauté pan or Dutch oven, combine the oil and garlic and heat over low heat just until the garlic begins to sizzle. Add the spinach, cover, and cook for 2 minutes, or until the spinach is wilted. Remove from the heat, use tongs to toss, and let stand uncovered.

In a small bowl, combine the tomatoes, dill, chives, and cheese, and mix gently. Taste and add a pinch of salt, if needed, and a grinding of pepper.

Remove the omelet from the oven and spoon the spinach on half. Top with the tomato mixture. Loosen the edges of the omelet from the 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 the omelet onto a serving platter. Cut into 4 wedges and serve warm.

by Sur La Table & Andrews McMeel Publishing, Things Cooks Love

 
 
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