Watercress & Muenster Cheese Omelette

Make breakfast easy by preparing the night before. Just add cheese and microwave in the morning!

Watercress & Muenster Cheese Omelette

Recipe by Chef BinksCourse: BreakfastDifficulty: Easy


Prep time




  • 2 cups egg substitute (8 large eggs, lightly beaten)

  • 2 tbsp. macadamia nut oil

  • 1 tbsp. minced garlic

  • 1/2 cup chopped sun-dried tomato

  • 1 cup Muenster cheese, grated

  • 1 cup watercress, roughly chopped


  • Heat 2 tbsp. oil in a non-stick skillet over medium-low heat. Add 1/4 of watercress, 1/4 sun-dried tomatoes and 1/4 of minced garlic. Sauté for 2-3 minutes.
  • Pour egg into the pan. Making an omelette, lift the sides of the egg with a spatula, allowing the liquid egg to seep underneath and cook. Flip when the center is set; cook 1 more minute. Slide the omelette onto a plate, using the edge of the pan to fold and press the omelette down.
  • Top with grated Muenster cheese and serve. Repeat for each omelette.
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