This unusual watercress and sour cream omelet is one of my favorites, primarily because it offers a very moist and satisfying filling. It’s simple to make and is perfect for brunch or a light luncheon. The following recipe is for one two-egg omelet.
Wash 1/4 bunch of fresh watercress and dry with paper towels. Cut off the tough lower stems, but leave the more tender stems intact. Coarsely chop the leaves and tender stems.
Place the chopped cress in a small bowl and mix with the juice of a quarter lemon. Generously season with salt and pepper. Mix the cress with about 1/2 cup of sour cream, and taste for seasoning.
In another bowl, beat 2 large eggs with about 1/4 teaspoon of salt and a grinding of fresh pepper until the whites and eggs are just combined. I know the French would be mortified, but at this point I add 1 tablespoon of heavy cream and gently beat it into the eggs. I find that this gives you an extra fluffy and light omelet.
In cooking the omelet, I also use an nonntraditional technique. It’s simple and foolproof yet still gives you a perfect fluffy omelet.
Put 1 tablespoon of butter in a 5-7-inch pan and place over high heat, tilting the pan until the butter has melted and the foam has nearly subsided. Pour in the beaten eggs and immediately begin tilting the pan in all directions until the mixture begins to film the sides.
Shake the pan vigorously and lift the edges with a spatula, tilting the pan to allow the uncooked egg to run under the cooked portion. Continue to lift and tilt until most of the liquid egg has disappeared.
liquid egg run under.
Spoon the watercress filling on 1/2 of the omelet.
With your spatula, gently fold the other half of the omelet over the filling. Lower the heat and cook just about 15-20 seconds to warm the filling.
Tilt the pan and turn the omelet into the center of a plate. Decorate with sprigs of watercress and serve.
