Watercress & olive omelette
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 8 extra-large free-range eggs
- 60 g butter
- 16 black olives, pitted & coarsely chopped
- watercress, to serve
- sea salt and freshly ground pepper, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Separate the eggs and whisk the whites to form soft peaks.
- Whisk the yolks, then fold the whites into the yolks.
- Add the butter to a small pan over a medium heat and, when hot, pour in the egg mixture.
- Cook for 1 to 2 minutes, then flip to brown the reverse side.
- Arrange the olives and watercress in the centre of the omelette and fold over.
- Season to taste and serve immediately.
You could enjoy this recipe too
Buy the ingredients
Add to Cart