Omelette with Spinach and Gruyere: Date Added: 12 Nov 2009
Listed in: Eggs

1 egg
2 egg whites
1 tsp water (5 ml)
Coarse salt and freshly cracked black pepper, to taste
1 tbsp clarified butter (15 ml)
1/4 cup red onion, sauteed, optional
2 cups spinach, blanched, excess moisture squeezed out (this will yield 1/4 cup cooked spinach) (500 ml)
2 tbsp grated gruyere cheese (30 ml)
1 tsp chopped fresh chives or parsley, optional (5 ml)

Beat the 1 whole egg and 2 egg whites in a small bowl with a fork. Add water and mix to combine. Season the egg mixture with salt and pepper. Heat an 8-inch pan over medium high heat.

Add the butter and allow it to heat up. Add the eggs to the pan. Immediately shake pan to swirl eggs around until eggs are set. The omelette should not brown but should stay a golden colour.

Add the red onion, spinach, grated cheese and herbs. Roll one third of the omelette over to the center. Slide the omelette out of the pan onto a plate folded in thirds.

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