Number of servings : 1
Prep time: 10 Minutes
Cooking time: 5 Minutes
Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches
Special diet :
2 eggs 1 tablespoon cold water
1 tbsp unsalted butter
2 ripe roma tomatoes, peeled and chopped
1⁄4 cup grated reduced-fat cheddar cheese
1 ounce watercress leaves, roughly chopped
- Using a fork, whisk the eggs with the water and a pinch of salt in a bowl until frothy.
- Heat the butter in a 7-inch omelet 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 omelet, then slide the omelet onto a warmed plate, folding it over in half as it slides from the pan. Serve immediately.