Baked Watercress Omelet Recipe

Ingredients

Serve 4

• 1 lb/500 g fresh watercress

• 2 shallots, finely chopped

• 2 tbsp extra-virgin olive oil

• salt and freshly ground black pepper to taste

• 5 eggs

• 2 tbsp freshly grated Parmesan cheese

• 4 tbsp finely chopped parsley

Method:

1. Preheat the oven to 350°F/180°C/gas 4. Oil a 9-inch (23-cm) pie plate.

2. Trim the watercress and rinse well under cold running water. Dry well.

3. Sauté the shallots in the oil in a large frying pan until translucent.

4. Add the watercress and season with salt and pepper. Cook for 10 minutes, stirring often. Remove from the heat and chop coarsely.

5. Beat the eggs in a medium bowl. Season with salt and pepper. Stir in the Parmesan, parsley, and watercress mixture.

6. Pour the mixture into the prepared pie plate.

7. Bake for about 25 minutes, or until set. Serve hot or at room temperature.