Watercress teams well with eggs and is highly nutritious, providing iron and beta-carotene
Preparation Time: 10 minutes
8 large eggs
? cup macadamia nut oil
¼ cup chopped sundried tomato
¼ cup Muenster cheese, grated
¼ cup watercress, roughly chopped
1. Using a fork, whisk the eggs with 1 tbsp cold water and freshly ground black pepper in a bowl until frothy.
2. Heat the oil in a non-stick frying pan over a moderate heat. Tilt the pan to coat the bottom, then pour in the beaten egg mixture.
3. 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.
4. When the egg is lightly set, stop stirring and scatter over the chopped tomatoes. Cook for a further 30 seconds or until the egg is just set and golden underneath. Remove from the heat.
5. Sprinkle over the cheese, tomato and watercress, then slide the omelette onto a warmed plate, folding it over in half as it slides from the pan. Serve immediately.