I have a confession to make. I love brunch. I love the ritual of brunch. The mimosas; the savory, too rich dishes; the combination of “breakfast” foods and “lunch” foods; the idle chat with friends on a rare relaxed Saturday; the eggs and meat and muffins. Oh, my! And so when one of those videos from Tastemade designed to catch your eye caught my eye while scrolling through Pinterest one evening, I knew right then and there I had to make green souffle omelet for brunch with several of my theater friends following our most recent show. This fluffy, cheesy omelet is packed full of green spinach and flavor.
The technique has more steps and is slightly more time consuming than a regular omelet, but if you’re going to take the time to have brunch, it’s worth making the event special. If you have a stand mixer, it will make the process a little easier, but a hand mixer will work just as well. I felt there was too.much club soda and cut it to just a few tablespoons the second time I made this dish. (Use the leftover club soda for your cocktails.) Also with the generous amount of cheese, mind your salt levels.
It wasn’t clear what the recipe meant by “turn on the grill,” which I’m assuming were British instructions. After beginning the omelet in a cast iron pan on the stove for a minute or two, I baked this in the oven at 375° for 10 minutes. Then put the pan under the broiler for another two minutes. Keep an eye on it so as not to burn the cheese. You omlet could be divided in a myriad of ways. Cut into small wedges for a crowd or cut in half for a more intimate gathering. Leftovers do lose some fluffiness, but rewarm well. Serve with your favorite brunch cocktail and some fresh fruit.