- Judith Akatugba
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This breakfast is quite tasty and combines elements of aSpinach and Cheese Soufflé Omelete.
Do you have high standards for omelets? That is, my son does. He declared for years that he detested omelets, but only until he had this one.
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The sparkling water component in this omelet-souffle dish is key. It adds more fluff to the finished dish—I’m not sure why. Feel free to substitute any favorite omelet vegetables, cheeses, and herbs for the remaining components. Simply use this recipe as a model to create many options. There are no limits!
Ingredients:
- 3 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sparkling water
- 1/4 cup chopped fresh spinach
- 1 teaspoon chopped fresh dill
- 1/4 cup shredded mozzarella, divided
- 1/4 cup shredded cheddar cheese divided
- 1 tablespoon unsalted butter
- 1 teaspoon chopped fresh dill
- 1/4 cup shredded mozzarella, divided
- 1/4 cup shredded cheddar cheese divided
- 1 tablespoon unsalted butter
Directions:
- Preheat your oven to broil.
- Separate the eggs and put the yolks and the whites into two different large mixing bowls.
- Combine the egg whites and sparkling water. Using a handheld mixer, beat until the egg whites until they form stiff, glossy peaks
- Add the egg yolk mixture, spinach, dill, half the mozzarella, and half of the cheddar cheese and gently fold together until combined. Set aside.
- In an oven-proof nonstick skillet over medium heat, melt the butter. When the skillet is hot, pour in the egg mixture, gently spread it out evenly, and cook until the bottom of the omelet is browned, about 2 minutes.
- Sprinkle the remaining shredded mozzarella and cheddar cheese over the top of the omelet and transfer the skillet to the oven. Broil for 1 to 2 minutes, or until the cheese has melted. Carefully remove the skillet from the oven and slide the omelet onto a plate. Fold the omelet over itself and serve immediately.
