Florentine Omelette

Ingredients

• 2 tablespoons shallot – finely chopped
• 1 teaspoon extra-virgin olive oil
• 2 cups baby spinach
• 0.125 teaspoons ground nutmeg
• 3 large eggs
• 0.25 teaspoons kosher salt
• 0.125 teaspoons black pepper
• 1 tablespoon unsalted butter
• 0.25 cups Gruyère cheese – grated

Instructions

1. Warm the extra-virgin olive oil in a 10-inch nonstick skillet over medium heat until shimmering, about 1 minute; add the shallot and cook until translucent, 1–2 minutes; add the baby spinach and cook, tossing, until wilted and the pan is dry, 2–3 minutes; stir in the ground nutmeg, transfer the mixture to a plate, and wipe out the skillet.
2. Beat the eggs in a bowl until just blended, 15–20 seconds; season with the kosher salt and black pepper.
3. Melt the unsalted butter in the skillet over medium-low heat; when foaming subsides, pour in the mixture and stir with a silicone spatula while shaking the pan until small curds form and the surface is glossy but mostly set, 60–90 seconds; spread into an even layer, scatter the Gruyère cheese along the center, spoon the reserved filling on top, and fold the sides over to enclose; cook 15–30 seconds more until the underside is just pale golden, then slide to a warm plate and rest 30 seconds before serving.