Ingredients
- —• 4 eggs, separated
- —• 1 tsp olive oil or ghee
- —• 100 g fresh spinach
- —• 1 tsp lemon juice
- —• Pepper, sea salt, and nutmeg
- —• (Optional) 1 tbsp grated cheese or crumbled feta
Instructions
Preheat the oven to 180 °C (350 °F).
In a clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
In another bowl, beat the egg yolks with lemon juice, pepper, salt, and optionally a bit of cheese or feta.
Gently fold the egg yolks into the whipped egg whites.
Heat the olive oil in an ovenproof pan and add the spinach. Let it wilt briefly.
Pour the egg mixture into the pan and cook for 2 minutes over low heat.
Transfer the pan to the oven and bake for 10–12 minutes until the omelet is beautifully risen and golden brown.
Serving Tip
A light, savory omelet that looks like a little cloud. Perfect for lunch or a light dinner — soft inside, golden brown outside. Serve straight from the oven with a few fresh spinach leaves on top and a drizzle of olive oil. Delicious with a slice of rye crispbread or a tomato salad.
Storage Tip
Soufflé omelet is best enjoyed fresh, but you can store it covered in the fridge for 1 day and reheat briefly in the oven or air fryer (160 °C, 4 minutes).