Whip up an airy omelet for a great early spring meal

My grandmother had a way with egg whites. Not only did she make the best lemon meringue pie in the world, but she also used egg whites to produce a delicious puffed omelet. Somewhere between a frittata and a soufflé, this comforting, old-fashioned dish is perfect for dinner when you don’t want to spend a lot of time shopping or cooking.

Grandma’s diet was always protein-heavy, so you could count on plenty of eggs and cheese ― along with some stray vegetables ― lurking in her fridge. These few ingredients are probably in your kitchen now, and they make a luscious dish that will please both grown-ups and kids (vegetables go down easily hidden in a pile of golden, fluffy eggs).

A simple salad with apples is just right with the main dish’s sharp cheddar. If you don’t have time to whip up a lemon meringue pie for dessert, don’t worry: my grandmother always kept a pink box from the bakery on hand for grandkids with a sweet tooth, so a plate of purchased cookies and a glass of cold milk would be equally faithful to her memory.


Fluffy Omelet with Asparagus

Butter Lettuce Salad with Apples

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