• 2 large eggs
  • 6 cherry tomatoes
  • 1 small clove of garlic
  • ¼- ½ red chili
  • ¼- ½ avocado
  • ½ cup watercress
  • Squeezed lemon juice
  • Extra virgin olive oil
  • Pink salt + ground black pepper


  1. Panfry tomatoes with garlic and chili in olive oil over low-medium heat until very soft. Transfer to a plate and roughly mash with a fork. Set aside.
  2. Whisk eggs and add additional olive oil to pan over medium heat. Pour in eggs, tilting pan to cover base, cook for 30 seconds.
  3. Arrange avocado slices on egg, season with salt and pepper.
  4. Spoon tomato crush over egg.
  5. Dress watercress in olive oil and lemon juice and sit on top of omelet.
  6. Cook egg until liking.
  7. Sprinkle with optional pine nuts. I like to serve this omelet ‘open’ to showcase the ingredients.