- 40g butter
- 1 bunch watercress, trimmed
- 5 eggs, beaten
- Salt and freshly ground pepper
Melt the butter in a frying pan and spread the watercress over the surface of the pan. Fry over a gentle heat for 3–4 minutes until the watercress is soft. Season the eggs with salt and pepper and pour over the watercress. Once the edge starts to set, lift with a spatula and allow the liquid egg from the centre to run underneath. Cook for 2-3 minutes until the omelette is well set. Slide omelette onto a heated serving dish and serve immediately with a tomato salad.