Soufflé Omelette with Spinach, Artichokes and Brie

Breakfast on the ridge is always a fun meal: It can be as simple as fruit and yogurt with a cup of coffee, or a luxurious, brunch-style dish that fills us up for hours. This omelette was the first must-make dish tested in our Brooklyn kitchen. The combination of brie, honey butter, marinated artichokes and spinach with eggs sounded odd at first, but tasted so good when combined that the recipe must be shared.

In this omelette—which is a great option for days when you don’t feel like being a perfectionist—the egg whites are mixed separately from the yolks, then folded in to create a foamy, bubbly mixture. You leave the eggs untouched in the pan for longer than you would with a French omelette, so a brown exterior is OK: The eggs will still taste fluffy when you bite into it. The original recipe calls for a healthy amount of brie, but feel free to play with the ratio of ingredients to your liking—or share the finished omelette if you’re not feeling ravenous. We recommend serving the honey butter in a little ramekin on the side, then dipping or pouring as you go.

Makes: one large omelette

3 large eggs, separated

1/4 cup whole milk or heavy cream

Kosher salt and fresh pepper, to taste

3 tablespoons unsalted butter

1/4 cup marinated artichokes, quartered

Handful of baby spinach

2 oz of Brie cheese, thinly sliced (rind can stay on or come off)

1/2 cup honey (or 1/4, if you’re cooking for one or two)

Fresh blueberries

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In a medium bowl, whisk together the egg yolks, milk and a pinch of salt and pepper.

In a large bowl using a handheld mixer, beat the egg whites into peaks, about 1 minute. Using a spatula, fold the egg whites into the yolk mixture until just combined.

In a 10 or 12 inch skillet, melt 1 tablespoon of butter over medium heat. Add the egg mixture and cook without moving until the top of the eggs set, about 4 minutes. Add the artichokes, spinach and Brie to one side of the omelette. Cover the skillet, and cook for up to 3 minutes more, until the cheese begins to melt.

Carefully fold the empty side of the omelette over the filling. Cook for one more minute.

Remove the pan and slide the omelette onto a plate.

In a small saucepan, melt 2 tablespoons of butter over medium heat. Stir until melted and smooth. Remove the pan from the heat and stir in a pinch of flaky salt.

Pour the honey butter into a ramekin or other small dish, and serve with blueberries.

Adapted from Half Baked Harvest (Amazon, $17)
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