Watercress And Mushroom Omelet

1. 1

   Reserve a few sprigs of watercress for garnish and chop the remaining. Whisk the eggs, cream, chopped watercress and nutmeg in a medium bowl. Season.

2. 2

   Melt 1 tbsp of the butter in a medium skillet on medium-high heat. Cook the mushrooms for 3 mins until pale golden. Remove from the pan.

3. 3

   Melt the remaining 1 tbsp butter in the pan. Pour the egg mixture into the pan and cook gently, pushing the cooked mixture into the center until the omelet is lightly set. Sprinkle with the cheese and mushrooms and cook for 1 min. Fold the omelet over and slide out onto a plate. Serve garnished with reserved watercress.

* Per serving · 4 servings · Values may vary.