Spinach, Tomato & Brie Souffle Omelette
- Yield: 1 omelette
Ingredients
  3 eggs separated
 2 TBSP milk
Salt and pepper to taste
1Â TBSPÂ butter
2 to 3 oz. brie cheese sliced into thin pieces
¼ cup sun dried tomatoes
½ cup loosely packed fresh baby spinach
Honey for drizzling (optional, but trust me)
Instructions
- Combine the egg yolks, milk, and some salt/pepper in a small bowl. In the bowl of a stand mixer or in a mixing bowl using a handheld mixer, whip the egg whites until they’ve got stiff peaks. Fold the milky yolks into the whites, being careful not to deflate them.
- Add the butter to a large non-stick skillet over medium heat. Pour the egg mixture into the pan in an even layer and allow it to cook and set; about 3 to 4 minutes or so. To one half of the pan, add the brie, sun dried tomatoes, and spinach and cover the pan with a lid (this will help the top set).
- Flip one half of the omelette over (the half with no fillings) on top of the other, and allow your omelette to cook for a couple/few minutes more. I like to lift the omelette up to make sure the bottom isn’t getting too dark.
- Transfer the finished omelette to a serving plate and drizzle with honey, if desired. Enjoy right away.