Omelettes are a favorite breakfast food in my family — we even have three omelette pans in our house to accomodate all the eggs cooking on the stove in the morning! This is my mom's signature omelette, full of flavor and protein to start your day off right, but without too much fat, cholesterol, or too many calories, to offset your virtuous meal choice.
3 scallions, whites and most of the greens thinly sliced
1 cup baby spinach
1 whole egg
1 egg white
Salt and freshly ground pepper
3 thin slices Gruyere cheese
Wooden omelette fork
Heat an 8–inch sauté pan over medium-high heat. Add a tablespoon of olive oil and heat until shimmering. Add the scallions and cook about 30 seconds. Lower the heat to medium, then add the spinach. Cook until it is wilted, about a minute or two.
Meanwhile, mix the whole egg and egg white together well, seasoning with salt and pepper. Pour the egg mixture over the spinach, immediately stirring the egg and spinach together with a wooden fork. Once the egg mixture is in the pan, continue to gently stir the egg while shaking the pan, so as to gently combine the egg with spinach and to scramble most of the egg mixture (rather than letting the liquid pool). Add the cheese down the middle and cook until most of the eggs are set.
With a rubber spatula, lift the edges of the omelette to make sure it is not sticking. With the handle toward you, flip the far edge of the omelette towards the middle. Then, with your plate readied in front of you, and the pan in your right hand, flip the omelette onto the plate, rolling it into a log.