Greek Diner Souffléed Omelet
Note: This recipe serves two people. According to Sara, “To make enough for four people, you’ll prepare a double batch, pour it into two medium skillets and bake them in the oven at the same time.”
Cooking Tip of the Week: Double check that your skillet is ovenproof before starting this recipe. It might be written on the bottom on the pan, or you can check with the manufacturer.
Food for Thought: What does this omelet have in common with a piece of bread? Take a close look at a both and you’ll see tiny holes that were created when air became trapped in the mixture by a leavening agent. Many foods wouldn’t have their light, fluffy textures without a leavening agent like yeast, baking soda, or in the case of this omelet, fluffy whipped egg whites! In French, the word souffler means “to breath” or “to puff” and a soufflé is a French dish that uses beaten eggs to create a puffy texture like the one you’ll enjoy in this omelet.
Family Dinner Conversation Starter: What is your favorite food to order at a diner? Do you think we could make it at home?
- 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
Adult: Preheat the oven to 450°F. 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.
Kid: Sprinkle the feta on top on and set aside.
Together: 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.
Together: 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.
Adult: 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 and gently spread it evenly. Bake the omelet on the middle shelf of the oven until it is puffed and almost cooked through, about 3 minutes.
Together: Meanwhile, heat the spinach mixture over medium heat, stirring.
Adult: Remove the omelet from the oven and make an indentation down the center with a spatula.
Kid: 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.
Adult: Bake the omelet in the center of the oven to heat through for 2 to 3 minutes more.
Kid: Divide it in half, sprinkle each half with the dill, and serve right away.