Watercress omelette with Gruyère and tomatoes
20 min
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.
Maggie Pannell
1 person made this
Ingredients
Serves: 1
- 2 large eggs
- 10g unsalted butter
- 2 ripe plum tomatoes, skinned and chopped
- 30g Gruyère (or mature Cheddar) cheese, grated
- 30g watercress, roughly chopped
Method
Prep:10min ›
Cook:10min ›
Ready in:20min
- Using a fork, whisk the eggs with 1 tbsp cold water and freshly ground black pepper in a bowl until frothy.
- 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.
- 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.
- 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.
cook's tip
Plum tomatoes are a good variety to use here as they are firm-fleshed and less watery than regular tomatoes. For strict vegetarians, use the Cheddar cheese option.
