Description
This vibrant Watercress Green Omelette is a fresh and healthy breakfast or light meal option featuring nutrient-packed watercress blended with eggs and cream for a smooth, fluffy texture. Lightly cooked on the stovetop and finished in the oven, it is served with a refreshing watercress salad tossed in lemon juice and herbs for a bright and flavorful experience.
Ingredients
Omelette
- 4 oz fresh watercress (two large handfuls, separated in half)
- 2 large eggs plus one yolk
- 2 tablespoons heavy cream
- Pinch of kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons grease or light olive oil
- Sprinkle of parmesan cheese (optional)
Salad and Garnish
- Remaining half of fresh watercress, roughly chopped
- Fresh herbs (such as cilantro or basil), small amount
- Fresh lemon juice or vinegar, to taste
- Dash of salad oil (such as extra virgin olive oil)
- Kosher salt and black pepper, to taste
- A few strips of cured meat or bacon (optional)
Instructions
- Prepare the Egg Mixture: Preheat your oven to 300°F. Roughly chop half of the watercress. In a blender, combine the chopped watercress with the eggs, additional yolk, heavy cream, and a pinch of kosher salt and freshly ground black pepper. Puree the mixture until very smooth, about 15 to 30 seconds.
- Heat the Pan: Place a 10-inch non-stick frying pan or cast-iron skillet over medium heat. Add the grease or light olive oil to the pan and allow it to heat evenly.
- Cook the Omelette Base: Pour the green egg mixture into the heated pan. Cook gently over medium heat, occasionally tucking the edges inwards to allow uncooked egg to move underneath. After about one to two minutes, sprinkle parmesan cheese over the mixture if using.
- Set the Top in the Oven: Transfer the pan with the omelette into the preheated oven for a few minutes just until the top barely sets. This ensures a tender and even cook without overbrowning.
- Finish and Roll: Remove the pan from the oven and gently slide a spatula around the edge to loosen the omelette. Carefully roll the omelette up in the pan or on a plate, then cut it in half.
- Prepare the Watercress Salad: Toss the remaining watercress with fresh lemon juice or vinegar, fresh herbs, a dash of salad oil, and season with kosher salt and black pepper to taste.
- Serve: Plate the omelette halves on a warm dish, garnish with the watercress salad, and add optional cured meat strips if desired. Serve immediately for best flavor and texture.
Notes
- The parmesan cheese is optional but adds a nice umami flavor to the omelette.
- Using a blender for the egg mixture ensures a silky smooth texture.
- Finishing in the oven gently sets the omelette without overcooking.
- Fresh herbs like cilantro or basil add brightness to the watercress salad.
- Optional cured meat strips add a savory contrast if you wish to include protein.
- Use a non-stick or well-seasoned cast iron skillet to prevent sticking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Western
