2 eggs

1 Tbs cold water

10 g unsalted butter

2 ripe tomatoes, peeled and chopped

¼ cup grated cheddar cheese

30 g watercress leaves, roughly chopped

1 tsp freshly ground black pepper

1

Using a fork, whisk the eggs with the water and freshly ground black pepper in a bowl until frothy.

2

Heat the butter in an 18 cm 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.

3

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.

4

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.

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.