Watercress omelette

Remember the sopa de agriao that I made last week? To make it, I bought quite a lot of watercress and, by Wednesday, it was starting to droop and look sad. What could I do? Unfortunately I really, really can’t eat fresh watercress. It’s way too strong; a hundred times worse than strong arugula!

I stood there, watching the sad watercress, and then noticed that it looked quite a lot like spinach. And spinach is something that I’m more used to using.

So I made an omelette.

And it was good.

While you’re following the next steps, heat a small pot with a tiny bit of water, salt and the watercress and let it wilt on a low fire. Very little water; very low fire.

I used frozen onion and ham because that’s what I had (just in case you noticed something strange in the photo)

I used beer for the first time and the omelette had a very different, strange, malty taste. I liked it.

Mix it into the eggs, that you’ve gently whipped with milk, salt and pepper.

This is an omelette I will definitely make again!