Watercress and olive omelette recipe | Woolworths TASTE
A light and fluffy omelette made by folding whipped egg whites into yolks, cooked until golden, and filled with briny black olives and peppery fresh watercress
Ingredients
- 8 free-range eggs
- 1 T butter
- 16 black olives, pitted
- A handful fresh watercress
- Sea salt and freshly ground black pepper
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