Watercress-Fontina Souffléed Omelet

Name: Watercress-Fontina Souffléed Omelet
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)

Watercress-Fontina Souffléed Omelet was pinched from <a href="http://www.foodandwine.com/recipes/watercress-fontina-souffleed-omelet" target="_blank">www.foodandwine.com.</a>

"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...."

INGREDIENTS

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1/4 cup mild-flavored extra-virgin olive oil

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5 ounces watercress, chopped (5 cups)

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Salt

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Freshly ground black pepper

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6 large eggs, separated

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4 ounces imported Fontina cheese, shredded (1 cup)

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