Watercress Omelette with Avo & Tomato Crush
The humble omelette - quick, simple, delicious and nutritious! A great option for breakfast or a light dinner.
Servings 1
Ingredients
- 2 large free range eggs
- 6 sweet cherry tomatoes, chopped
- 1 small clove garlic, finely chopped
- 1/4-1/2 red chilli, seeded, finely chopped
- 1/4-1/2 Avocado
- 1/2 cup (60g) watercress, roughly chopped
- Squeeze fresh lemon juice
- extra virgin olive oil
- Sea salt and black pepper
- 1 tsp pine nuts, toasted (optional)
Instructions
- Panfry tomatoes with garlic and chilli in olive oil over low-medium heat until very soft. Transfer to a plate and roughly mash with a fork. Set aside.
- Whisk eggs and add additional olive oil to pan over medium heat. Pour in eggs, tilting pan to cover base, cook for 30 seconds.
- Arrange avocado slices on egg, season with salt and pepper.
- Spoon tomato crush over egg.
- Dress watercress in olive oil and lemon juice and sit on top of omelette.
- Cook egg until liking.
- Sprinkle with optional pine nuts. I like to serve this omelette 'open' to showcase the ingredients.
Notes
Make It Personal:
- To boost your protein intake add cooked and shredded chicken or salmon to your omelette.
- A dollop of dairy free pesto is also a lovely addition.
- Omit fresh garlic and use garlic infused olive oil. I recommend Cobram Estate Garlic Infused Olive Oil.
- Stick to 1/4 avocado per serve.