Greek Diner Souffléed Omelet

From “Home Cooking 101,” Sara Moulton, Oxmoor, 2016

Start to finish: 30 minutes
Hands-on time: 25 minutes
Servings: 2

INGREDIENTS

- 1 1/2 tablespoons extra-virgin olive oil, divided
- 5 ounces baby spinach
- Kosher salt
- 2 ounces feta cheese, finely crumbled
- 3 large eggs, separated, plus 2 large egg whites
- Freshly ground black pepper
- 2 teaspoons freshly grated lemon zest
- Chopped fresh dill for garnish

DIRECTIONS

  1. Preheat the oven to 450°F
  2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the spinach, and a pinch of salt, and cook, stirring, until the spinach is wilted, 1 to 2 minutes. Sprinkle the feta on top and set aside.
  3. Whisk the egg yolks with 1 tablespoon of water, a hefty pinch of salt, several grinds of pepper, and the lemon zest in a medium bowl using an electric hand mixer until the mixture is fluffy, about 4 minutes. Clean and dry the beaters well and beat the egg whites with a pinch of salt in a separate bowl until they just hold soft peaks; stir one-fourth of the whites into the egg yolk mixture, then fold in the remaining whites gently but thoroughly.
  4. Heat the remaining 1/2 tablespoon oil over medium heat in a 10-inch nonstick or stick-resistant skillet with an ovenproof handle. Pour the egg mixture into the skillet, gently spread it evenly, and bake the omelet on the middle shelf of the oven until it is puffed and almost cooked through, about 3 minutes. Meanwhile, heat the spinach mixture over medium heat, stirring.
  5. Remove the omelet from the oven and make an indent down the center with a spatula. Spoon the spinach mixture on one half of the omelet, and using the spatula, fold the other half of the omelet over to cover the filling. Bake the omelet in the center of the oven for 2 to 3 minutes more. Divide it in half, sprinkle each half with the dill and serve right away.

 

Recipe by Sara Moulton.