Chef Ming’s Wok Stirred Watercress and Goat Cheese Omelette
- In a medium hot wok, coat lightly with oil to caramelize, season with kosher salt and freshly ground black pepper. This will take about 7-8 minutes.
- Meanwhile, in a bowl, scramble the eggs with the cream and season with kosher salt and freshly ground black pepper.
- Toss sunflower seeds and ½ cup of watercress left for garnish with the lemon juice. Season with kosher salt and freshly ground black pepper and set aside for garnish.
- When onions are caramelized, add butter and turn wok on high. Increase heat to medium-high and add remaining 2 cups watercress, season with kosher salt and freshly ground black pepper and wok stir until wilted and cook until wilted, about 20 seconds. Add egg mixture and stir till almost completely coagulated, about 1 minute, then add cheese, stir and turn wok off and cover for 30 seconds or until omelet is cooked through. Flip omelette onto itself in half and garnish with sunflowers seeds and watercress salad and enjoy.
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