Watercress and olive omelette

Watercress and olive omelette

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  • 4
  • Easy
  • Carb Conscious Fat conscious
  • 20 minutes
  • 10 minutes
  • Kanu Chenin Blanc 2010
  • Buy Ingredients Here


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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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