Watercress-Fontina Souffleed Omelet

1. 1

   Preheat the broiler and position a rack 6 inches from the heat source.

2. 2

   In a large nonstick, ovenproof skillet, heat 2 tablespoons of the olive oil.

3. 3

   Add the chopped watercress, season with salt and black pepper and cook over high heat until wilted, 3 minutes.

4. 4

   Drain the watercress well, then transfer to a bowl and let cool.

5. 5

   Stir in the egg yolks and 1/4 cup of the cheese.

6. 6

   Wipe out the skillet.

7. 7

   In a bowl, beat the egg whites with a pinch of salt until soft peaks form.

8. 8

   Fold the whites into the egg yolks until no streaks remain.

9. 9

   Heat the remaining 2 tablespoons of olive oil in the skillet.

10. 10

    Add the egg mixture, spreading it evenly.

11. 11

    Cook over moderately high heat until the omelet is golden on the bottom, about 3 minutes.

12. 12

    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.

13. 13

    Slide the omelet onto a platter, folding it in half.

14. 14

    Cut the omelet into wedges and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.