Home
Recipes
Vegetarian

Tostada with salad, cheese and chilli dressing

Cheese recipes

Tostada with salad, cheese and chilli dressing

5 minutes

Spinach and cream cheese wontons

Asian recipes

Spinach and cream cheese wontons

7 minutes

Chickpea falafels with roast-chilli vinaigrette

Chickpea recipes

Chickpea falafels with roast-chilli vinaigrette

Soft goats cheese with coconut and cherries

Soft goats cheese with coconut and cherries

Baby pea and lemon couscous salad

Couscous recipes

Baby pea and lemon couscous salad

Peanut butter and banana smoothie

Kids recipes

Peanut butter and banana smoothie

Mushroom and brinjal stack with tahini dressing

Tahini recipes

Mushroom and brinjal stack with tahini dressing

20–30 minutes

Greek summer salad with toasted pittas

Greek summer salad with toasted pittas

Halloumi and sweet melon platter

Cheese recipes

Halloumi and sweet melon platter

Watercress pesto pasta with fresh buffalo mozzarella

Cheese recipes

Watercress pesto pasta with fresh buffalo mozzarella

10 minutes

Baked potato with mustard and watercress butter

Baked potato with mustard and watercress butter

1 hour

Watercress and olive omelette

Omelette recipes

Watercress and olive omelette

10 minutes

Load more

Watercress and olive omelette

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

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

Method

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.