Cherry Tomato Omelet with Watercress Aioli
 
Cook time
Total time
 
This recipe makes two omelets and 2-3 cups aioli. You will only need a few tablespoons aioli for the omelets. I recommend using the rest of the aioli as a sandwich condiment in place of mayo or as a garnish for fish or as a dipping sauce for sweet potato fries.
Author:
Recipe type: Breakfast/Brunch
Serves: 2
Ingredients
  • Watercress aioli:
  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • 2 tablespoons red-wine vinegar
  • Juice of ½ lemon
  • 1 clove garlic, minced
  • 1 medium jalapeno, seeds removed and minced
  • 1 cup olive oil
  • 1 cup canola oil, safflower oil, or another neutral oil (I used canola)
  • 8 ounces watercress, trimmed and thick stems removed
  • Salt and pepper, to taste
  • Omelet:
  • 2 teaspoons olive oil, divided
  • 6 eggs, beaten
  • 10 cherry tomatoes, halved (I used marinated cherry tomatoes leftover from a Caprese salad. You can use plain cherry tomatoes or marinate them in a little olive oil and basil.)
  • Watercress leaves, for garnish
Instructions
  1. Aioli:
  2. Have all the ingredients at room temperature. Combine the egg yolks, mustard, red-wine vinegar, lemon juice, garlic and jalapeno in a food processor and process on low until combined. Slowly add the olive oil and then the canola or safflower oil, with the food processor continuing to run on low, until the aioli reaches a desirable consistency. Should it become too thick, simply whisk in a tablespoon of warm water.
  3. Add the watercress to the food processor in batches and puree using quick on-and-off pulses. Season with salt and pepper to taste. Set aside.
  4. Omelet:
  5. Heat the olive oil in a medium skillet over medium heat. Add half the beaten eggs to the skillet. Use a rubber spatula to keep the eggs moving – pull them towards the center of the pan and tilt the pan around so the eggs run to the sides. This helps your omelet cook evenly and keeps it from getting rubbery.
  6. Once the eggs start to set, add a pinch of salt and freshly-ground pepper to taste. Add the cherry tomatoes and cook the omelet for another minute. Fold the omelet in half. Repeat with the rest of the eggs and tomatoes.
  7. Top each omelet with a few tablespoons watercress aioli (or more to taste) and some watercress leaves for garnish.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/cherry-tomato-omelet-with-watercress-aioli/