Watercress omelette with mushroom-cheese filling

Name: Watercress omelette with mushroom-cheese filling
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 30 g Cheddar cheese; 100 g Watercress; 100 g rosè mushrooms; 3 Eggs (size M); 2 TABLESPOONS Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 20 g Butter

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

30 g Cheddar cheese
100 g Watercress
100 g rosè mushrooms
3 Eggs (size M)
2 TABLESPOONS Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
20 g Butter

Directions

1
Dice the cheese. Wash the cress, shake dry, pluck the leaves from the stalks and chop coarsely, except for a little to garnish. Clean, clean and slice the mushrooms. Whisk eggs, cream and cress. Season with salt, pepper and nutmeg
2
Melt butter in a small pan (bottom 19 cm, top 24 cm). Fry the mushrooms for about 3 minutes. Season with salt. Take them out. Put the egg mixture into the pan and let it set slightly
3
Remove the pan from the heat, spread the cheese and mushrooms on the omelette and heat for about 1 minute in the closed pan. Fold up the omelette, arrange and garnish with cress