Prep/cook time: 35 minutes
Serves 8 / One way to win over leafy-green shunners, especially children, is to enfold spinach in a cheese-enriched omelet. Prep tips: Whipping the egg whites separately produces an unusually light, airy texture. For an extra taste and texture sensation, layer some slices of fresh tomato on the surface before the baking step.
1 pound baby spinach leaves
2 tablespoons extra-virgin olive oil, divided
1 small yellow onion, finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
1 cup freshly grated Gruyère cheese (or Parmesan)
8 eggs, separated
1 whole egg
1. Preheat oven to 450˚. Bring a large pot of water to a boil and stir in spinach. After about 15 seconds, drain in a colander and rinse with cold running water. Squeeze spinach to extract as much water as possible. Chop coarsely.
2. Heat 1 tablespoon olive oil in a large pan over medium heat and add onion. Add salt and stir often until onion softens, about 5 minutes. Add spinach and cook a few minutes longer, until tender and well mixed. Scrape into a bowl. Add pepper, nutmeg, cheese, 8 egg yolks, and whole egg, and mix thoroughly.
3. Place egg whites in a large bowl and beat with a whisk or mixer until stiff but not dry. Fold about one-fourth of the whites into spinach mixture to lighten, and then fold in remainder gently but thoroughly.
4. Heat remaining 1 tablespoon olive oil in a 12-inch ovenproof pan over medium-high heat and add egg mixture. Cook for 1–2 minutes, or until edges are firm. Place pan in oven and cook about 7 minutes, or until puffed and golden. (If top is very pale, brown it slightly under the broiler.) Remove from oven and set on a cool surface briefly. Slip out onto a platter, cut into wedges, and serve at once.
PER SERVING: 186 cal, 65% fat cal, 14g fat, 5g sat fat, 253mg chol, 13g protein, 4g carb, 1g fiber, 312mg sodium