Watercress-Fontina Souffleed Omelet

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

mildflavored, salt, freshly ground black pepper, eggs, cheese

Taken from www.foodandwine.com/recipes/watercress-fontina-souffleed-omelet (may not work)