You can use any soft green leafy vegetable here: spinach is good, or even lettuce.
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
Whip the eggs with
Melt the butter in a large non-stick frying pan. Pour in the eggs and swirl them around. Cook for a few minutes over medium heat, swirling the pan around again to spread out any uncooked egg. Using a straight-bottomed wooden spatula, make a few holes on the bottom of the omelette and shake the pan so that the uncooked egg leaks through and sets. Loosen the side and bottom to make sure the omelette doesn’t stick. The top will still be slightly soft and the bottom lightly golden. Remove from the heat and cut into wedges with the spatula. Serve hot from the pan, with
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