Green Omelette

A delicious watercress omelette made in just 10 minutes

Green Omelette from Dairy Diary 2012Serves 1 Time 10 mins
Calories 442 per portion
Fat 41g of which 20.9g is saturated
Suitable for vegetarians

Watercress 25g (1oz), finely chopped, plus extra to serve
Soft cheese 25g (1oz)
Single cream 1 tbsp
Eggs 2 Milk 2 tsp
Butter 15g (½oz)
Chunky oven chips to serve, optional

1 Mix watercress with soft cheese, cream and a little pepper.

2 In a separate bowl and using a fork, lightly beat eggs and milk with some freshly ground black pepper.

3 Melt butter in a small frying pan over a fairly high heat. When frothing, pour in eggs. Lightly fork to centre of pan for about 3 minutes, or until all mixture has set underneath but top remains slightly runny. Remove from heat.

4 Spoon filling in centre and fold omelette over. Turn on to a warm plate, garnish with watercress and serve with chunky oven chips, if desired

Recipe taken from 2012 Dairy Diary.

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