Ingredients

Method

• 8 free-range eggs
• 1 T butter
• 16 black olives, pitted
• A handful fresh watercress
• Sea salt and freshly ground black pepper

Method

Ingredients

Separate the eggs and whisk the whites to form soft peaks. Whisk the yolks, then fold the whites into the yolks. Add the butter to a small pan over a medium heat and, when hot, pour in the egg mixture.

Cook for 1 to 2 minutes, then flip to brown the reverse side. Arrange the olives and watercress in the centre of the omelette and fold over. Season to taste and serve immediately.