In my December 31 post , I mentioned that this will be a part of the repertoire of dishes I will prepare for the New Year's Eve. Honestly, I was attracted to the sight of the dish while browsing over Olive Magazine for the first time. Leek - Mushroom - Spinach Souffle Omelette from Olive Magazine Here's the recipe... Ingredients: 2 handfuls of spinach butter olive oil 1 small, sliced leek 1 handful, chopped button mushrooms 2 eggs, separated 1 tbsp parmesan, finely grated Steps: Put the spinach in a sieve and pour over boiling water. Cool and squeeze out moisture. Heat a little oil in a non-stick pan, add a slice of butter, the leek and mushrooms and cook until soft. Remove and set aside. Whisk the egg yolks with 1 tbsp of water in a bowl and season. Whisk the whites until they form soft peaks and fold them into the egg yolks, keeping in as much air as possible. Add more butter to the pan, then add the eggs. Cook for 1 minute...