Watercress and olive omelette
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 24 Black olives, pitted
- sea salt and feshly ground pepper
- 80 g Watercress
- 50 g Butter
- 8 extra-large free-range eggs
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Cooking Instructions
- Separate the eggs and whisk the whites to form soft peaks. Whisk the yolks, then fold the whites into the yolks. Add the butter to a small pan over a medium heat and, when hot, pour in the egg mixture.
- Cook for 1 to 2 minutes, then flip to brown the reverse side. Arrange the olives and watercress in the centre of the omelette and fold over. Season to taste and serve immediately.
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