The Lexington Recipe

Wilt and season spinach

Rinse and thoroughly dry the baby spinach. Heat a medium nonstick skillet over medium heat, add olive oil and 1/2 tablespoon butter. Add spinach and cook, stirring, until just wilted (about 1–2 minutes). Sprinkle with lemon juice and a pinch (about 1/8 tsp) of salt, toss, then transfer to a bowl and set aside. Reserve pan for eggs.

Separate and mix eggs

In a bowl, combine 4 large egg whites and 1 whole egg. Whisk until uniformly pale and slightly frothy (about 30–45 seconds). Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir in the sliced chives.

Preheat pan

Wipe the skillet clean and return to medium-low heat. Add the remaining 1/2 tablespoon butter and let it melt, coating the pan.

Cook the egg mixture

Pour the egg whites mixture into the skillet and let set undisturbed for about 20–30 seconds. Using a spatula, gently push the set edges toward the center and tilt the pan so uncooked egg runs to the edges. Continue until the eggs are mostly set but still slightly glossy on top (about 2–3 minutes total).

Add filling and finish

Evenly distribute the wilted spinach over one half of the eggs. Sprinkle the shredded Swiss cheese on top of the spinach. Fold the other half of the cooked eggs over the filling. Cover the pan for 30–60 seconds to help the cheese melt and the center finish cooking. Remove cover and cook an additional 10–15 seconds if needed.

Slide the folded omelette onto a plate. Season with the remaining 1/2 teaspoon black pepper and, if desired, a dash of hot sauce. Serve immediately. Yield: serve 1–2 depending on appetite; best served hot.