Watercress, cheedar and tomato omelette

ingredients.

: 2 eggs
: 1 tbsp cold water.
: 10 gm unsalted butter.
: 2 ripe roma tomato, peeld and chopped.
: 1/4 cups(30 gm) grated cheedar cheese.
: 30 gm watercress leaf, roughly chopped.

method:

:1 using a fork, whisk the eegs with the water and freshly ground black pepper in
a bowl until frothy.

: 2 heat the butter in omelette non-stick pan over a medium heat until foaming. tilt
the pan to coat the bottom with the butter, the pour in the beaten egg mixture.
cook for about 1 minute, stirring gently with a spatula and pulling the cooked egg
in from the edges so that the unset egg run onto the hot pan and start cooking.

: 3 when the egg is lightly set, stop stirring and scatter the chopped tomatoes into
the pan. cook for further 30 seconds or until the egg is just set and golden underneath.
remove from the heat.

: 4 sprinkle the cheese and watercress over the omelette, then slice the omelette onto a
warmed plate, folding it over in half as it slices from pan. serve immediately.