Watercress, cheddar and tomato omelette
Watercress teams well with eggs and is highly nutritious, providing iron and beta-carotene. The cheddar cheese supplies plenty of taste without too much fat. Serve with crusty French bread for a well-balanced meal.
| Servings | Prep Time | Cook Time |
| 1serving | 10minutes | 5minutes |
| Servings | Prep Time |
| 1serving | 10minutes |
| Cook Time |
| 5minutes |
Ingredients
- 2 eggs
- 1 tbsp water cold
- 2 tsp unsalted butter
- 2 ripe roma tomatoes peeled and chopped
- 1/4 cup reduced-fat cheddar cheese grated
- 1 oz watercress leaves roughly chopped
Servings: serving
Units:
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Ingredients
Servings: serving
Units:
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Instructions
- Using a fork, whisk the eggs with the water and freshly ground black pepper in a bowl until frothy.
- Heat the butter in an omelette pan or non-stick frying pan over a medium 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 the chopped tomatoes into the pan. Cook for a further 30 seconds or until the egg is just set and golden underneath. Remove from the heat.
- Sprinkle the cheese and watercress over the omelette, then slide the omelette onto a warmed plate, folding it over in half as it slides from the pan. Serve immediately.
Recipe Notes
Cook's tip: Roma tomatoes are a good variety to use here as they are firm-fleshed and less watery than regular tomatoes.
Each serving: 27 g protein, 21 g fat of which 10 g saturates, 7 g carbohydrate, 5 grams fibre, 335 Calories
