Best Souffleed Spinach Omelet Recipes

Souffleed Spinach Omelet image

Provided by Food Network

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 7

1 pound spinach, washed and stemmed
1 tablespoon butter
1 shallot, minced
Kosher salt and freshly ground black pepper
Pinch nutmeg
4 eggs, separated
2 tablespoons finely grated fresh Parmesan cheese or Gruyere

Steps:

Wash the spinach and cut off the stems. Spin the excess water out. Drop the spinach into a large pot on the stove to wilt, about 3 minutes. (There will be enough water still clinging to the leaves to steam it.) When the spinach is cooked, drain, and plunge it into an ice-bath to seize the color. Remove the spinach and squeeze dry in a tea towel. Chop the spinach. Heat half the butter in a frying pan, and gently saute the shallot. Add the spinach, and season with salt, pepper, and nutmeg. When hot, turn off the heat, and set aside. Put the yolks in a metal bowl and set over a pot of gently simmering water (make sure the water does not touch the bottom of the bowl.) Season the eggs with salt, and pepper, and whisk until thick and frothy. Remove the bowl from the heat. In a separate bowl, beat the whites to stiff peaks, and fold into the yolk mixture. Heat the remaining butter in a large frying pan for the omelet. Cook's Note: a no-stick pan will simplify your life. Pour the egg into the pan and cook until the bottom is set, and golden, and the top is still fluffy and soft, about 3 to 5 minutes. Scatter the spinach mixture all over the omelet, then the cheese. Cover the pan for a few minutes to soften the cheese. Uncover, and fold the omelet in half, and slide it onto a plate. Serve immediately.;

Souffle Omelet (Puffy Omelet) image

Provided by Karen From Colorado

Categories Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 5

4 egg whites
2 tablespoons water
1/4 teaspoon salt
4 egg yolks
1 tablespoon butter or 1 tablespoon margarine

Steps:

Beat egg whites until frothy.
Add water and salt; continue beating about a minute or until stiff peaks form.
Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes).
Fold yolks into whites.
Heat butter in a 10 inch skillet with an oven proof handle.
Pour in egg mixture, mounding it a little higher on the sides.
Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.
Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.
Make a shallow cut off center of the omelet.
Place your fillers on the larger half of the omelet.
Fold the smaller half over the fillers.
Slip omelet onto a warmed plate.