When I was in college, I cooked constantly (not much has changed). One of the things I often made for my roomates in our cramped house, besides big bowls of hummus, was colored scrambled eggs. Typically they were red eggs, with a little tomato puree, or hot chili. To this day, I don’t really understand why I made them–it was a little weird, and now I’d much rather just have scrambled eggs with a little tomato or chili condiment on the side. Less is more, you know?
One thing I did learn with my egg experiments though, was that cutting eggs with different ingredients loosens the protein bonds, and makes the eggs struggle to hold themselves together. Too much extra something, be that tomato sauce, or wild watercress like I’ve used here, and the eggs will be watery curds, just a little bit though, can make for a nice, tender omelet.
The other goal here, was to make some green eggs and ham. Child or not, I don’t care who you are, there is no denying the novelty of eating green food, and if Doctor Suess was part of your childhood, you remember green eggs and ham, and you’re lying through your watercress eating teeth if you say you don’t want to try them, just once. It’s not scary, it’s just a green omelet, and, yes it tastes mildly of watercress.
The real key though, is adding some herbs to the mix here. Cilantro, basil, dill (I used some culantro I had in the fridge) whatever you have–use it. The lift the herbs add is nice, and helps bring everything together. There’s just something about seeing a plate of literal green food just makes me think herbs, and I’d be disappointed if there was nothing bright and herby in it.
Green Watercress Omelet
- Nonstick 10 inch or similar pan
- 4 oz fresh watercress two large handfuls separated in half
- 2 large eggs plus one yolk
- 2 tablespoons heavy cream
- Sprinkle of parmesan optional
- Pinch of kosher salt
For the watercress salad
- 2 tablespoons cooking oil preferably bacon grease
- Fresh herbs like cilantro or basil—a small amount
- Fresh lemon juice or vinegar to taste
- Dash of salad oil such as extra virgin
- Kosher salt and pepper to taste
- A few strips of bacon optional
- Heat an oven to 300. Chop half of the watercress, then combine with the eggs, yolk and cream in a blender with a pinch of salt and pepper and puree until very smooth, about 15-30 seconds.
- Meanwhile, heat the bacon grease in a 10 inch pan, such as a cast iron skillet or other nonstick pan.
- Add the green egg puree, and cook gently, tucking in the sides here and there for a minute or two. Sprinkle with the cheese if using, then transfer to the oven for a few moments just to barely set the top.
- Remove the pan, and slide a spatula around the edge to free the omelet, then gently roll it up.
- Cut the omelet in two, and serve with the watercress tossed with lemon juice, the herbs, salt, pepper and oil, and a few slices of bacon, if using.