Spinach Soufflé Omelette

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Preparation Time: 15 minutes | Cooking Time: 10 minutes | Freezable?: No

Looking for a simple, healthy dish to warm yourself up? Easy to make, yet extremely impressive – don’t forget to squeeze as much water as you can from the cooked spinach.

Ingredients
Method

Ingredients

200g spinach
2 knobs unsalted butter
½ crushed garlic clove
pinch cayenne pepper
grated or pinch of nutmeg
3 eggs separated
1 heaped tbsp crème fraîche OR 3 tbsp double cream
25g grated Gruyere cheese

Method

Melt a knob of butter in a non-stick frying pan and add the spinach, garlic and pinch of salt and stir over a medium heat until the spinach has just wilted completely.
Transfer to a sieve and squeeze firmly over a sink to remove as much excess water as you can. Pat dry with kitchen paper, put the spinach in a bowl, season with the cayenne pepper and a grating or pinch of nutmeg and put to one side.
Whisk up the separated egg whites in a large bowl until they form soft peaks and in a different bowl blend together the yolk and cream and season. Then very gently, fold the whites into the yolk mixture until just combined.
Melt the other knob of butter over a medium heat in an omelette pan, add the egg mixture and tilt the pan to level the surface. Turn down the heat and cook for 4 minutes, or until the underside is just turning golden and the foamy top feels warm to the touch.
Spread the spinach over half the omelette, sprinkle with Gruyere cheese then turn out onto a plate so that the omelette folds in half over the filling, and serve.

Ideally serve with a leafy salad and use crumbled feta cheese if easier or preferred. Although it might seem fussy to beat the whites separately, it’s well worth the effort. The extra volume gives the dish a light, airy texture you won’t get from beating whole eggs.

What’s Gruyère cheese?

Gruyère is a Swiss cheese that takes around 12 months to mature. Its a hard yellow cheese made from dairy milk and named after the town of Gruyères. You can leave this cheese out and replace with either Parmesan or another vegetarian cheese if you want a vegetarian version of the dish.

How do you separate eggs?

First find two bowls. Crack the egg – tap the egg on a flat surface, such as your kitchen workshop (not your head!) to crack open the shell.
Let the yolk settle in one half of the shell. Open up the egg over one of the bowls, letting the yolk rest in one of the open halves.
Transfer the yolk backwards and forwards until mission accomplished.

Looking for a really whizzy way to separate eggs and impress your friends? Check out this very cool way to separate egg yolks in under 2 minutes. We’ve tried it and it works !