The trick to this wonderfully puffy souffléed omelet is to beat the
egg whites until they form soft peaks, then fold them into the yolks.
© Con Poulos
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
I can understand people feeling a bit intimidated when making omelets: There are so many different techniques and styles. Do you stir the eggs until they’re set or do you leave them be, then flip and fill? Do you lift the set edges to let the runny egg seep underneath? As if it’s not already stressful and nerve-racking enough, I like using the soufflé omelet method where the yolks are mixed with cheese and flavorings and then folded into beaten whites to make the fluffiest omelet ever. (I think it takes much of the worry out, because once the eggs are in the pan, that’s it, you’re done. But more on that later.)
In this one, I've sautéed watercress and beaten it, along with some stinky Fontina cheese, into the yolks, folded in the whites and poured it in the skillet where it cooks over moderately high heat for about 3 minutes undisturbed. Topped with a bit more stinky Fontina, then broiled until the cheese is melted and the eggs are set, it finally gets turned out (halfway out of the skillet, then folded onto itself) onto a large plate where it starts to deflate quickly. Meaning? Eat it right away! Honestly, 10 minutes of (potentially scary) work never had a bigger payoff. SEE RECIPE »