Watercress & cheese omelette
Ready in 10 minutes, an omelette is a good-value midweek supper
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 5 mins
Vegetarian
- Put the watercress in a colander and pour over a kettle of boiling water to wilt it. Squeeze out any excess water and chop. Whisk the eggs together with some seasoning, then mix in the watercress and chives. Heat a little knob of butter in a small frying pan. Pour in half the egg mix and leave to set for a minute. Start drawing in the sides of the omelette so the uncooked egg runs into the gaps until the omelette is set. Sprinkle over half the cheese and fold onto a plate.
- Repeat to make the second omelette. Serve with crusty bread and butter, or a salad.
PER SERVING
462 kcalories, protein 32.9g, carbohydrate 0.2g, fat 36.6 g, saturated fat 15.6g, fibre 0.4g, salt 1.43 g
Recipe from olive magazine, June 2010.
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http://www.bbcgoodfood.com/recipes/527627/
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Ingredients
- 50g watercress
- 6 eggs
- ½ small bunch chives , snipped
- butter
- 75g cheddar or Gruyère , grated
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 5 mins
Vegetarian
Ingredients
- 50g watercress
- 6 eggs
- ½ small bunch chives , snipped
- butter
- 75g cheddar or Gruyère , grated
PER SERVING
462 kcalories, protein 32.9g, carbohydrate 0.2g, fat 36.6 g, saturated fat 15.6g, fibre 0.4g, salt 1.43 g
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22 August 2010
Lau rated and commented on this recipe
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30 December 2011
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