Soufflé Omelette with Spinach & Gruyère

Ingredients

• 2 (100 g) large eggs, separated
• 2 (66 g) large egg whites
• a pinch of ground nutmeg
• a pinch of fine sea salt and black pepper
• 1 tsp (5 ml) olive oil
• 3 cups (90 g) baby spinach
• 1 garlic clove, sliced
• 1/2 oz (14 g) Gruyère, shredded
• 1 tbsp (3 g) fresh chives, chopped

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Method

1. Separate the eggs. Whisk all four egg whites to firm peaks, firm enough to hold when the bowl is tipped. Beat the yolks with the nutmeg, salt and pepper, then fold in the whites in three additions, cutting down and lifting.
2. Brush an 8-inch (20cm) nonstick skillet with half the oil, pour in the mixture, cover and cook on the lowest heat for 6 minutes without lifting the lid, until puffed and set.
3. Meanwhile wilt the spinach and garlic in the rest of the oil in a second pan. Fill the omelette with them and the Gruyère, fold, scatter the chives and serve at once.