WATERCRESS & OLIVE OMELETTE

Ingredients

8 extra-large free-range eggs 200 g butter 16 black olives, pitted & coarsely chopped watercress, to serve Sea salt and freshly ground pepper, to taste

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.

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