Watercress Omelette

Name: Watercress Omelette (Omelette à la chiffonnade de cresson)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: For four people
Cuisine: French
Ingredients: salt, freshly-ground pepper; salt, freshly-ground pepper; 1 shallot, finely chopped; 80 g (2¾ oz) softened butter; 8 eggs; 1 clove of garlic, peeled; 500 g (18 oz) watercress or 4 bunches

Omelette à la chiffonnade de cresson

Preparation info

For
four
people

Difficulty
Medium
Ready in
40 min

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

500 g (18 oz) watercress or 4 bunches
80

Europe
France
Main course
Gluten-free
Vegetarian
Mediterranean

Method

Wash the watercress and remove the stalks. Reserve 24 leaves for decoration. Melt 40 g (1½ oz) butter in a medium-sized sauté pan, and soften the chopped shallot. Add the watercress and season. Cover the pan and stew gently over a low heat for 20 minutes. When the watercress has melted down spread it out on a board and cut it into shreds with a knife. In a small saucepan