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Souffl\u00e9 Omelet with Spinach, Artichokes, and Brie<\/p>\n
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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.<\/p>\n
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3 large eggs, separated<\/p>\n
\u00bc C. whole milk or heavy cream<\/p>\n
Kosher salt and freshly ground pepper<\/p>\n
3 T. unsalted butter<\/p>\n
\u00bc C. marinated artichokes, quartered<\/p>\n
Handful of baby spinach<\/p>\n
2 oz. Brie cheese, thinly sliced (rind on or off)<\/p>\n
\u00bd C. honey<\/p>\n
Pinch of flaky sea salt<\/p>\n
Fresh blueberries, for serving<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Souffl\u00e9 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 \u00bc C. whole milk or heavy cream Kosher salt and freshly ground pepper 3 T. unsalted butter \u00bc C. marinated artichokes, quartered Handful of baby spinach…<\/p>\n