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Watercress and Salmon Omelette

Watercress and salmon omelette

Got two minutes to spare? Grab some sweet, peppery watercress and succulent pieces of juicy red salmon - combine with a dash of olive oil and black pepper and you're onto a seriously delicious omelette that is on 319kcals per portion! Two minutes preparation time and you're ready to serve up and enjoy!




2 mins


2 mins

Average: 3.9 (8 votes)


  • 1 tsp olive oil
  • 50g watercress
  • 2 large British Lion eggs
  • salt and freshly ground black pepper
  • 75g canned red salmon, drained and flaked


  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.