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Watercress omelette with Gruyère and tomatoes recipe

Watercress omelette with Gruyère and tomatoes recipe


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  • Recipes
  • Dish type
  • Breakfast

Watercress teams well with eggs and is highly nutritious, providing iron and beta-carotene. Serve with crusty French bread for a well-balanced meal.

1 person made this

IngredientsServes: 1

  • 2 large eggs
  • 10g unsalted butter
  • 2 ripe plum tomatoes, skinned and chopped
  • 30g Gruyère (or mature Cheddar) cheese, grated
  • 30g watercress, roughly chopped

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Using a fork, whisk the eggs with 1 tbsp cold water and freshly ground black pepper in a bowl until frothy.
  2. Heat the butter in an 18cm omelette pan or non-stick frying pan over a moderate heat until foaming. Tilt the pan to coat the bottom with the butter, then 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 runs onto the hot pan and starts cooking.
  3. When the egg is lightly set, stop stirring and scatter over the chopped tomatoes. Cook for a further 30 seconds or until the egg is just set and golden underneath. Remove from the heat.
  4. Sprinkle over the cheese and watercress, then slide the omelette onto a warmed plate, folding it over in half as it slides from the pan. Serve immediately.

Cook's tip

Plum tomatoes are a good variety to use here as they are firm-fleshed and less watery than regular tomatoes. For strict vegetarians, use the Cheddar cheese option.

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Gruyère is a firm yellow Swiss cheese. It is named after the town of Gruyères in Switzerland. Gruyère is generally aged for six months or longer and is made from whole cow&aposs milk. It features very few small eyes (or holes), an unusual characteristic for Swiss cheese. Most Swiss varieties have a lot of large holes, which are created by gas bubbles during the cheesemaking process. 

Gruyère is known for its rich, creamy, salty, and nutty flavor. However, its flavor does vary depending on age: Young Gruyère has pronounced creaminess and nuttiness, while older Gruyère has developed an earthiness that is a bit more complex. 


  • 4 or 5 large eggs
  • Kosher salt and freshly ground black pepper
  • Small bunch chopped chives, tarragon, or parsley
  • 4 ounces (120g) bacon, diced
  • 6 ounces asparagus (170g 6 to 8 stalks), trimmed and sliced thinly on a bias
  • 1 large shallot (about 2 ounces 60g), thinly sliced
  • 2 to 3 ounces (80g) grated Gruyère cheese
  • 1 tablespoon (15g) unsalted butter

Combine the eggs, salt, pepper, and herbs in a medium bowl and whisk until homogeneous and frothy, about 1 minute. Allow to rest at room temperature for 10 to 15 minutes. The eggs should darken in color significantly.

Meanwhile, cook bacon in a 10-inch nonstick skillet over medium heat, stirring until crisp and browned, about 5 minutes. Add asparagus and shallots, season to taste with salt and pepper, and continue to cook until asparagus is tender and starting to brown, about 2 minutes longer. Transfer mixture to a small bowl, add the cheese, and toss to combine. Wipe out the skillet with a paper towel and return it to medium heat.

Add the butter to the pan and cook until lightly browned. Re-whisk the eggs until foamy, then add to the skillet and cook, using a silicone spatula to push the edges in toward the center as they set and tilting the pan to spread the uncooked egg underneath. Continue pushing in the edges of the eggs and tilting the skillet, working all around the pan, until the omelette is almost set, about 45 seconds.

Sprinkle the asparagus and bacon over half of the omelette, remove from heat, cover, and let the omelette sit until it reaches the desired consistency, about 1 minute.

Using a silicone spatula, loosen the edges of the omelette from the skillet and shake the skillet to ensure that it's not stuck. Carefully fold the omelette in half, then slide it onto a serving plate and serve immediately.


  • 6 cups water
  • 1 small onion, diced
  • ¼ cup soy sauce
  • 1 ½ tablespoons soy-based liquid seasoning (such as Maggi®)
  • 2 tablespoons chopped garlic
  • 1 tablespoon chopped fresh ginger root
  • 2 tablespoons cornstarch
  • 2 tablespoons boiling water
  • 1 ½ pounds sliced fresh mushrooms
  • 1 ½ tablespoons vegetarian chicken-flavored bouillon
  • ¼ pound tofu, diced
  • 1 bunch watercress, coarsely chopped
  • 2 eggs, beaten

Place water, onion, soy sauce, soy-based liquid seasoning, garlic, and ginger root in a saucepan bring to a boil.

Mix cornstarch with 2 tablespoons boiling water. Add to the saucepan. Add mushrooms and bouillon. Reduce heat to medium-high simmer until flavors are blended, about 7 minutes. Add tofu and watercress. Simmer soup for 2 minutes more.

Pour in eggs slowly, whisking constantly, until cooked, 1 to 2 minutes.


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Shallot and Gruyère Omelette

I like to think that 2015 will be the year of good, sensible nutrition.

Out with the fad diets and phony nutrition claims, and in with the practical approach to nutrition. Instead of going gluten free* or Paleo or doing juice fasts or eating charcoal, I’d love to see people just eating good wholesome foods.

Take this shallot and gruyère omelette for example. 20 or 30 years ago – heck maybe even just 10 years ago – this would have been shunned by most healthy eaters because of the cholesterol in the eggs, and the fat in the cheese and oil/butter. But thanks to scientific research, we know now that fat is not the devil we once thought it was.

In fact, nutrition research is increasingly finding that a balanced diet that includes all four food groups and a moderate amount of carbohydrates, fat, and protein is the best approach. So instead of hopping on the next food restriction fad, let’s just eat real, good food. Along with watching our portion sizes and eating lots of plant based foods, I think that’s the real ticket to healthy eating.

Not to mention it tastes a helluva lot better than fat free, calorie free, flavour free crap. And charcoal, or so I would imagine.

*This is not referring to people who go gluten free due to Celiac disease or gluten intolerance.


Recipe Summary

  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon thyme
  • 2 tablespoons butter, divided
  • 1 thinly sliced sweet onion
  • 1 ½ pounds Yukon gold potatoes, peeled and thinly sliced
  • 1 cup shredded Gruyere cheese

Combine salt, pepper, and thyme in a bowl.

Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.

Melt remaining 1 tablespoon butter in the skillet remove from heat.

Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes sprinkle with remaining salt mixture.

Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen let cool, 5 to 10 minutes.


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