Name: Omelette, watercress and feta salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 4 eggs, at room temperature; 2 tablespoon chopped chives; 2 tablespoon chopped flat-leaf parsley; 2 tablespoon vegetable or olive oil; 1 bunch watercress, sprigs picked; 100 gram feta, crumbled; 150 gram drained semi-dried tomatoes; 1 avocado, thinly sliced; 1/4 cup bought balsamic dressing; crusty bread, to serve

Ingredients

4 eggs, at room temperature

2 tablespoon chopped chives

2 tablespoon chopped flat-leaf parsley

2 tablespoon vegetable or olive oil

1 bunch watercress, sprigs picked

100 gram feta, crumbled

150 gram drained semi-dried tomatoes

1 avocado, thinly sliced

1/4 cup bought balsamic dressing

crusty bread, to serve

Method

1.To make omelette: whisk eggs, chives and parsley in a bowl. Heat a large non-stick frying pan over moderately high heat. Add half the oil; swirl to coat. Add half the egg mixture; tilt to cover base. Cook 2 minutes, or until just set. Transfer to a chopping board. Roll up to form a log; slice thinly. Repeat with remaining egg and oil to make another omelette; slice thinly.

2.Place watercress, feta, tomato, avocado and dressing in a large bowl; toss to combine. Divide salad among serving plates. Top with omelette. Serve with bread.

For a lower-fat version, you can make the omelette with 6 egg whites instead of whole eggs. If preferred, you could use goat’s cheese in place of feta.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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