Add some grated Seriously® Cheddar to this recipe for an omelette that packs a delicious punch!
1/2 small bunch, snipped
Extra Mature Cheddar
1. Put the watercress in a colander and pour a kettle of boiling water over it to wilt it. Squeeze out any excess water and chop.
2. Whisk the eggs together with some seasoning, then mix in the watercress and chives.
3. Heat a little knob of butter in a small frying pan. Pour in half the egg mix and leave to set for a minute. Start drawing in the sides of the omelette so the uncooked egg runs into the gaps until the omelette is set.
4. Sprinkle over half the cheese and fold onto a plate. Repeat to make the second omelette. Serve with crusty bread and butter, or a salad.