I've never met an egg dish I didn't like. But at the tippy top of my list of favorites is the edible magic trick known as the souffled omelet.
The magic is built into the whites of the egg. A three-egg omelet made the usual way is a substantial meal for one person. But a souffled omelet made with three whole eggs plus two whites makes the traditional omelet look like a midget and is more than enough for two people.
How can so few eggs produce such an ample dish? Something about separating the whites from the yolks, beating them, then adding them back to the yolks inflates the omelet to almost comical proportions.
In a nod to the wonderful Greek omelets you can find in diners from coast to coast, this recipe stars spinach and feta cheese. Of course, you're welcome to swap in any kind of sauteed greens and any kind of lean-ish cheese, be it goat cheese or low-fat cheese made from cow's milk.
But whatever you do, don't leave out the grated lemon zest. It brightens up the whole dish.