Watercress Omelette
Ingredients
- 2 egg whites beaten
- Watercress leaves
- 1 red capsicum
- 2 mushrooms
- Olive oil
- Fresh peppercorns
- Salt
Method
Heat some olive oil in a non-stick pan and throw in the beaten egg whites. Sprinkle the finely chopped capsicum, mushrooms and watercress leaves. Add a dash of salt and freshly ground pepper. Cook till the egg turns goldenish brown and is ready to serve.
Heat some olive oil in a non-stick pan and throw in the beaten egg whites. Sprinkle the finely chopped capsicum, mushrooms and watercress leaves. Add a dash of salt and freshly ground pepper. Cook till the egg turns goldenish brown and is ready to serve.
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