Watercress and salmon omelette

Method

1. Heat the oil in a medium non-stick frying pan, add half the watercress and sauté for 30 seconds until wilted.
2. Beat the eggs with the seasoning and pour into the pan. Cook, stirring with a spatula to push the set egg into the centre until there is no more runny egg left. Cook for a further 30 seconds until the base is golden. Scatter over the remaining watercress and the salmon. Fold over the omelette and slide onto a warm plate. Serve straight away.