Watercress-Fontina Souffléed Omelet

The trick to this wonderfully puffy souffleed omelet is to beat the egg whites until they form soft peaks, then fold them into the yolks.

  • Total Time:
  • Servings: 4
KEY: Fast, Staff Favorites, Vegetarian, Breakfast, Brunch

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  • 1/4 cup mild-flavored extra-virgin olive oil
  • 5 ounces watercress, chopped (5 cups)
  • Salt
  • Freshly ground black pepper
  • 6 large eggs, separated
  • 4 ounces imported Fontina cheese, shredded (1 cup)

How to make this recipe

  1. Preheat the broiler and position a rack 6 inches from the heat source. In a large nonstick, ovenproof skillet, heat 2 tablespoons of the olive oil. Add the chopped watercress, season with salt and black pepper and cook over high heat until wilted, 3 minutes. Drain the watercress well, then transfer to a bowl and let cool. Stir in the egg yolks and 1/4 cup of the cheese. Wipe out the skillet.
  2. In a bowl, beat the egg whites with a pinch of salt until soft peaks form. Fold the whites into the egg yolks until no streaks remain.
  3. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the egg mixture, spreading it evenly. Cook over moderately high heat until the omelet is golden on the bottom, about 3 minutes. Sprinkle the remaining 3/4 cup of cheese on top and broil the omelet for 4 minutes, until the cheese is melted and the omelet is set on the top. Slide the omelet onto a platter, folding it in half. Cut the omelet into wedges and serve immediately.

Suggested Pairing

Brisk, light white.

Contributed By Photo © Con Poulos Published September 2012

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506587 recipes/watercress-fontina-souffleed-omelet 2013-12-06 Grace Parisi 4|fast|staff-favorite|vegetarian|breakfast|brunch september-2012 recipes,watercress-fontina-souffleed-omelet 506587