• 1 pound spinach, washed and stemmed
• 1 tablespoon butter
• 1 shallot, minced
• Kosher salt and freshly ground black pepper
• Pinch nutmeg
• 4 eggs, separated
• 2 tablespoons finely grated fresh Parmesan cheese or Gruyere
• Wash the spinach and cut off the stems. Spin the excess water out.
• Drop the spinach into a large pot on the stove to wilt, about 3 minutes. (There will be enough water still clinging to the leaves to steam it.)
• When the spinach is cooked, drain, and plunge it into an ice-bath to seize the color.
• Remove the spinach and squeeze dry in a tea towel. Chop the spinach.
• Heat half the butter in a frying pan, and gently saute the shallot.
• Add the spinach, and season with salt, pepper, and nutmeg.
• When hot, turn off the heat, and set aside.
• Put the yolks in a metal bowl and set over a pot of gently simmering water (make sure the water does not touch the bottom of the bowl.)
• Season the eggs with salt, and pepper, and whisk until thick and frothy.
• Remove the bowl from the heat. In a separate bowl, beat the whites to stiff peaks, and fold into the yolk mixture.
• Heat the remaining butter in a large frying pan for the omelette.
Cook's Note: a no-stick pan will simplify your life. Pour the egg into the pan and cook until the bottom is set, and golden, and the top is still fluffy and soft, about 3 to 5 minutes. Scatter the spinach mixture all over the omelette, then the cheese. Cover the pan for a few minutes to soften the cheese