We're done with Irish recipes until this time next year, we promise. Corned beef shall not grace the pages of the WSi blog for a good long while. It's been some time since we've posted a breakfast so we're getting back on that this evening. Dinner's in your hands, but we've got tomorrow's meal all planned out. If you don't have time to make an omelet during the week, Saturday is only a day away.
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Egg White Omelets with Spinach and Cheese
Ingredients
2 medium yellow bell peppers
1/4 cup plus 2 tablespoons water
1 small onion, finely chopped
3 teaspoons olive oil
2 (5-ounce) bags baby spinach, coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
12 large egg whites or liquid egg whites
1 ounce coarsely grated Gruyère (1/4 cup)
Preparation
Make pepper purée:
Preheat broiler.
Broil bell peppers on a broiler pan about 5 inches from heat, turning occasionally with tongs, until skins are blackened, about 15 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle about 20 minutes. Peel peppers, discarding stems and seeds, and coarsely chop, then purée in a blender with 2 tablespoons water, scraping downsides of the blender, until smooth.
Prepare spinach:
Cook onion in 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat, stirring frequently, until golden, about 5 minutes. Stir in spinach, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1/4 cup water and cook, stirring, until spinach is wilted about 3 minutes. Transfer to a colander set over a bowl and drain off excess liquid, gently pressing on spinach.
Make omelets:
Whisk together pepper purée and flour in a large bowl, then whisk in egg whites and remaining teaspoon salt and 1/4 teaspoon pepper until combined.
Heat 1/2 teaspoon oil in an 8-inch nonstick skillet over moderate heat until hot but not smoking. Pour 1/2 cup egg mixture into skillet and cook, lifting up cooked egg around edge occasionally to let raw egg flow underneath, until omelet is set but the top is still slightly moist about 2 minutes. Spoon one-fourth of spinach over half of the omelet and sprinkle with 1 tablespoon cheese. Fold the remaining half of the omelet over filling using a heatproof plastic spatula and transfer to a plate. Keep warm, covered with foil.
Make 3 more omelets with the remaining egg mixture, oil, spinach, and cheese in the same manner.