4ozfresh watercresstwo large handfuls separated in half
2large eggs plus one yolk
2tablespoonsheavy cream
Sprinkle of parmesanoptional
Pinchof kosher salt
freshly ground black pepper to taste
For the watercress salad
2tablespoonsbacon grease or light olive oil
Fresh herbslike cilantro or basil—a small amount
Fresh lemon juice or vinegarto taste
Dash of salad oilsuch as extra virgin
Kosher salt and pepperto taste
A few strips of baconoptional
Instructions
Heat an oven to 300. Roughly chop half of the watercress. Combine the chopped watercress 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, non-stick frying pan, such as a cast iron skillet on medium heat.
Add the green egg mixture, 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. Serve on a warm plate.
Notes
Herbs The herbs are important here to give things a lift, I wouldn't make the dish without them.Eggs I puree this to make it pure green. If you don't want to you can simply beat the eggs with some finely chopped watercress and the herbs. It won't be quite the same though.