Florentine Omelette Recipe

Prep

Wash spinach and pat dry. Slice mushrooms and onion, dice tomato (remove seeds to avoid excess moisture), mince garlic, chop chives, grate cheese, and separate egg yolks for hollandaise. Crack 3 whole eggs into a bowl for the omelette and whisk with 2 tablespoons milk, 1 tsp salt and 1/2 tsp black pepper until slightly frothy.

Heat a 10-inch nonstick skillet over medium heat. Add the diced bacon and cook until crisp, about 5–6 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate, leaving bacon fat in the skillet (about 1–2 tsp). If there is excessive fat, spoon off leaving roughly 1 tsp. Add 1 tsp olive oil if skillet looks dry.

Add the sliced onion to the hot skillet and cook over medium heat until softened and lightly caramelized, 6–8 minutes, stirring occasionally. Add sliced mushrooms and cook with the onions until mushrooms release their liquid and brown, 4–5 minutes. Add minced garlic in the final minute and cook until fragrant. Transfer the onion–mushroom mixture to the plate with bacon.

Wipe the skillet (or use a clean skillet) and add 1 tablespoon unsalted butter over medium heat. Once foaming, add spinach and sauté quickly until wilted, about 1–2 minutes. Season lightly with a pinch of salt. Return the bacon and the onion–mushroom mixture to the skillet with the spinach and toss to combine. Stir in diced tomato and chopped chives, remove from heat and keep warm.

Prepare a double-boiler: bring a small pot of water to a gentle simmer. In a heatproof bowl (metal or glass) set over — but not touching — the simmering water, whisk 2 egg yolks briskly with 1 tsp lemon juice and 1/4 tsp Dijon mustard until slightly thickened and pale, about 1–2 minutes.

Very slowly drizzle in the 3 tablespoons melted butter while whisking constantly so the sauce emulsifies (start drop by drop, then a thin stream). If sauce becomes too thick, whisk in a few drops of warm water to loosen. Season with 1/4 tsp salt and 1/8 tsp cayenne. Keep warm over the barely-simmering water (or in a warm place) until ready to serve. Taste and adjust lemon or salt as desired.

Wipe out the skillet and return to medium-low heat. Add 1 tablespoon unsalted butter and let it foam but not brown. Pour in the whisked eggs and tilt the pan to distribute evenly. Using a spatula, gently push the set edges toward the center while tilting the pan so uncooked egg flows underneath. Continue until mostly set but still slightly glossy on top, about 2–3 minutes.

Spoon the warm filling (spinach, mushrooms, bacon, onions, tomato) over one half of the omelette in an even layer, then sprinkle the grated Gruyère (or cheddar) over the filling. Fold the empty half over the filling to form a half-moon. Let cook 30–60 seconds more to melt the cheese and finish cooking (do not overcook; eggs should remain tender). Slide omelette onto a plate.

Spoon 2–3 tablespoons of warm hollandaise over the top of the folded omelette. Garnish with remaining chives or parsley and a lemon wedge on the side. Serve immediately while hot.