Watercress Omelette

• 1 tablespoon olive oil
• 1 garlic clove, peeled and squashed a bit
• 150 g(

Heat the oil and garlic in a large saucepan and add the watercress. Cook over medium–high heat for about half a minute, turning the watercress over with a wooden spoon until it has just wilted. Fish out the garlic clove.

Whip the eggs with a