• 1 tablespoon olive oil
• 1 garlic clove, peeled and squashed a bit
• 150 g(5½ oz) watercress leaves with just the tips of the stalks
• 4 eggs
• 30 g(1 oz) parmesan cheese, grated
• 4 mint leaves, torn
• 20 g(¾ oz) butter
• a couple of lemon wedges, to serve

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 little salt and pepper in a bowl. Add the watercress, parmesan and mint and mix together.

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 a few drops of lemon juice squeezed over the top.