Watercress and Mascarpone Omelette

1. 1

   Whisk the eggs with a pinch of salt and freshly ground black pepper.

2. 2

   Mix the mascarpone with the Parmigiano Reggiano and season.

3. 3

   Melt the butter in a medium-sized omelette pan or non-stick frying pan, over a moderate heat.

4. 4

   Soften half the watercress in the butter.

5. 5

   Pour the eggs over the softened watercress (the pan should be good and hot at this stage).

6. 6

   As the egg begins to set at the sides, lift up the edges here and there, pushing them gently towards the centre and allowing the runny egg on top to ooze down to fill the gaps.

7. 7

   When the omelette is cooked through, with the upper surface still moist, dot the mascarpone mixture across the centre and then pile in the remaining watercress.

8. 8

   Flip over the sides to partially cover, then turn out onto a warmed plate and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.