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| :: Watercress teams well with eggs and is highly nutritious, providing iron and beta-carotene. The Gruyère cheese supplies plenty of taste without too much fat. Serve with crusty French bread for a well-balanced meal :: |
{ Preparation & Cooking Time : 25 Min }
Difficulty : Easy
Meal Type : Egg
Serve : 1
Ingredients
• 2 large eggs
• 10g unsalted butter
• 2 ripe plum tomatoes, skinned and chopped
• 30g Gruyère (or mature Cheddar) cheese, grated
• 30g watercress, roughly chopped
Preparation Method
1. Using a fork, whisk the eggs with 1 tablespoon cold water and freshly ground black
pepper in a bowl until frothy.
2. Heat the butter in an 18cm omelette pan or non-stick frying pan over a moderate heat
until foaming. Tilt the pan to coat the bottom with the butter then pour in the beaten
egg mixture. Cook for about 1 minute,stirring gently with a spatula and pulling the
cooked egg in from the edges so that the unset egg runs onto the hot pan and starts
cooking.
3. When the egg is lightly set, stop stirring and scatter over the chopped tomatoes.
Cook for a further 30 seconds or until the egg is just set and golden underneath.
Remove from the heat.
4. Sprinkle over the cheese and watercress, then slide the omelette onto a warmed plate,
folding it over in half as it slides from the pan.
:: Serve immediately::
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