Recipes Breakfast & Brunch Egg Dishes Omelets Watercress-Fontina Souffléed Omelet Be the first to rate & review! 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 By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Rate Print Share Photo: © Con Poulos Total Time: 25 mins Yield: 4 Ingredients 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) Directions 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. 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. 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. Originally appeared: September 2012 Rate It Print