Bacon, Cheese and Watercress Omelettes

Instructions

1. 1

   Melt ½ tablespoon (7 g) of butter in a 6-inch (15-cm) skillet over medium heat. Roughly dice the bacon, add it to the skillet and cook until crisp and golden, 3 to 4 minutes. Remove the bacon with a slotted spoon and set aside, keeping warm.

2. 2

   While the bacon is cooking, add the eggs, salt and pepper to a mixing bowl and beat to combine.

3. 3

   Melt half of the remaining butter in the skillet used to cook the bacon. Add half of the shallot slices and sweat them over low heat for 1 or 2 minutes to allow them to soften.

4. 4

   Pour half of the beaten egg onto the shallots and increase the heat to medium.

5. 5

   Leave the egg to cook for 1 minute, untouched, then use a spatula to gently ease the cooked edges of the omelette away from the sides of the skillet, allowing any uncooked liquid to flow around the edges. Once the omelette is just cooked through, sprinkle half of the cheese over one side of the omelette and let it melt for a moment.

6. 6

   Remove the skillet from the heat and scatter the watercress over the cheese.

7. 7

   Sprinkle the bacon over the watercress.

8. 8

   Repeat with the remaining butter, shallots, egg, watercress and bacon for the second omelette. Serve as is or with a light salad.