Soufflé Omelet with Spinach and melted Brie, drizzled with a warm honey butter and fresh blueberries. Savory meets sweet!
3 large eggs, separated
1/4 C whole milk, heavy cream or a combination of both
kosher salt and freshly ground pepper
3 tbsp butter
Handful of baby spinach
2 oz Brie cheese, thinly sliced (rind on or off)
1/4 C honey
2 tbsp fresh blueberries
- Separate the egg whites and yolks into two medium bowls.
- In the egg yolks, whisk together the yolks, milk, and a pinch each of the salt and pepper until just combined.
- Use a handheld mixer to beat the egg whites until they are stiff peak (about 1 1/2 minutes). Using a spatula, gently fold the egg whites into the yolk mixture until just combined - do not over fold - you'll still be able to see some of the egg whites and that's OK.
- In a 10-12 inch non-stick skillet (I used 10 inch and it was a thick omelet), melt 1 tablespoon of the butter over medium heat. Add the egg mixture and smooth it evenly and gently to fill the pan. Cook without moving it or stirring until the middle just starts to set, about 3-4 minutes. Add the spinach and Brie to one half of the omelet, cover the skillet and cook for 2-3 minutes until the cheese just begins to melt. Carefully (I used a spatula on either side) fold the empty side over the filled side to enclose. Cook for 1 minute.
- Remove the pan from the heat and slide the omelet onto a plate.
- In a small saucepan, melt the remaining 2 tablespoons of butter and add the honey. Stir until melted and combined. Remove from heat and stir in a pinch of kosher salt.
- Drizzle the omelet with as much of the sauce as you want (to taste) and top with the blueberries. Serve immediately.
Tips and Stuff:
- I used about a tablespoon of heavy cream along with 2% milk to fill out the fourth cup.
- The original recipe also includes artichokes, but I thought it would be too much for a light lunch. The way I made it was perfection!
- Just a note on putting the ingredients on the omelet. Move them more to the center and leave about an inch on the outside so the ingredients won't squish out when you fold the omelet over.
- I used the rind on Brie, but if you prefer, take it off.
- Hold the pan down almost touching your plate to slide it off.
- I only used about half of the honey butter sauce because it would've made it too rich for me.