Soufflé Omelet with Spinach, Artichokes, and Brie

 

Whipping the egg whites separately from the yolks creates the fluffiest, lightest omelet you’ll ever taste. Add on creamy brie, artichokes, spinach, a handful of blueberries and a drizzle of honey and you won’t want to eat omelets any other way.

 

3 large eggs, separated

¼ C. whole milk or heavy cream

Kosher salt and freshly ground pepper

3 T. unsalted butter

¼ C. marinated artichokes, quartered

Handful of baby spinach

2 oz. Brie cheese, thinly sliced (rind on or off)

½ C. honey

Pinch of flaky sea salt

Fresh blueberries, for serving

In a medium bowl, whisk together the eggs yolks, milk, and a pinch each of kosher salt and pepper until combined. In a large bowl using a handheld mixer, beat the egg whites until they hold stiff peaks, about 1 minute. Using a spatula, gently fold the egg whites into the yolk mixture until just combined. It is okay if the mixture is not completely smooth; just be careful not to deflate the whites. In a 10- to 12-inch skillet, melt 1 T. of the butter over medium heat. Add the egg mixture and cook without moving until the top of the egg just begins to set, about 4 minutes. Add the artichokes, spinach, and Brie to one side of the omelet, cover the skillet, and cook for 2 to 3 minutes more, or until the cheese just begins to melt. Carefully fold over the empty side of the omelet to enclose the filling and cook for 1 minute more. Remove the pan from the heat and slide the omelet onto a plate. In a small saucepan, melt the remaining 2 T. of butter with the honey over medium heat. Stir until melted and smooth. Remove the pan from the heat and stir in a pinch of flaky salt. Drizzle the omelet with the honey butter and top with blueberries.