Watercress-Fontina Souffléed Omelet

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. Slideshow: More Tasty Omelet Recipes 

Watercress-Fontina Souffléed Omelet
Photo: © Con Poulos
Total Time:
25 mins


  • 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)


  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.

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