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WATERCRESS TORTILLA OMELETTES

Joanne Iceton
Print Recipe Pin Recipe
Course Main Course, Snack
Servings 4 wraps

Ingredients
  

  • 2 tbsp. unrefined rapeseed/olive oil
  • 8 free range eggs
  • 8 tbsp. milk or water
  • Roughly 100g watercress 4 good handfuls, chopped if they have stalks
  • 100 g mature cheese grated
  • 4 wraps

To Serve (optional)

  • 300 g tomatoes roughly chopped
  • 8 spring onions sliced
  • Drizzle balsamic vinegar

Instructions
 

  • Oven, 130c (just to keep the food warm)
  • Beat the eggs and milk then season with a little salt and pepper. Stir in the watercress and half of the cheese.
  • Heat a pan roughly the same size as your wraps. Add 1/2 tbsp. oil to the pan and swirl or brush around to coat. Tip in a quarter of the egg mixture ensuring you get a bit of watercress and cheese.
  • Turn the heat to medium and allow the egg to cook until the edges can be lifted easily but the centre still slightly runny (so the wrap can stick to this).
    Pop a wrap directly over the egg, leave to cook for a minute or so then using a heatproof plate (the same size or larger than your pan), rest this over the top of the wrap and flip the pan upside down, keeping hold of the plate with one hand whilst holding the pan with the other. The wrap and omelette should come out together. If there are bits left in the pan, scrape them out and put in the middle of the omelette.
  • Carefully easy the tortilla omelette back into the pan, wrap side down, sprinkle with a little cheese, then leave to cook on medium for another minute ensuring the egg is cooked through.
  • Turn out onto a plate then fold about 5 cm of the sides in, then roll forward to make an enclosed wrap. Pop on an ovenproof plate/tray in the oven whilst you cook the remaining tortilla omelettes.
  • When you have cooked them all, using the same pan, add the tomatoes and cook over a high heat just until the edges brown (do not stir). Take off the heat then stir in the sliced spring onions.
  • Serve the tortilla omelettes with the tomatoes and spring onions drizzling the balsamic vinegar over the veg for a light meal.

Notes

This will keep for a few days in the refrigerator; it can be eaten hot or cold and perfect as a packed lunch dish.