The Lexington Recipe

Prepare egg whites

In a medium bowl, whisk the 6 egg whites (and optional whole egg if using) with 2 tablespoons cold water until slightly frothy. Season with 1 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Whisk until homogenous but not airy; you want a smooth, slightly foamy mixture.

Warm a nonstick 9–10 inch skillet over medium-low heat. Add 1 teaspoon unsalted butter and swirl to coat the pan; allow butter to foam but not brown. Pour the egg-white mixture into the pan and let it sit undisturbed for 10–15 seconds to begin setting at the edges.

Using a heatproof silicone spatula, gently stir the eggs in the center for 20–30 seconds, then spread them evenly across the pan. Cook on medium-low for 1–2 minutes until the edges are set but the top is still slightly glossy and just set (no runny pools). Reduce heat to low if the omelet is browning too quickly.

Sauté spinach

While the egg whites begin to set (you can do this in a separate skillet if preferred), heat 1 tablespoon unsalted butter in a medium sauté pan over medium heat. Add 1 teaspoon minced garlic and cook 20–30 seconds until fragrant, taking care not to brown it. Add 3 cups baby spinach and toss until wilted, about 1–2 minutes.

Season the wilted spinach with 1/2 teaspoon kosher salt and a pinch (about 1/8 teaspoon) freshly grated nutmeg. Remove from heat and, if the spinach releases excess liquid, press lightly with a spoon or paper towel to remove excess moisture so the omelet doesn't become soggy.

Sprinkle 3 ounces grated Swiss cheese evenly over one half of the partially set egg-white surface. Top the cheese with the warm spinach in an even layer.

With the spatula, carefully fold the empty half of the omelet over the filling to form a half-moon. Let cook another 30–45 seconds to allow the cheese to soften and the center to finish setting. If needed, cover the pan briefly (15–20 seconds) to help melt the cheese without overcooking the eggs.

Slide the omelet onto a warm plate. Dot with the remaining 1 teaspoon butter on top so it melts over the omelet for gloss and flavor. Garnish with 1 tablespoon thinly sliced fresh chives and serve with a lemon wedge on the side to brighten the filling if desired.

Serve immediately while hot. Cut in half if serving two, or serve whole for one person.