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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Watercress Dill Omelet

Source: Chef Michel Nischan

The bite of watercress is delicious combined with the creaminess of the eggs.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	182.0

Total Carbs	4.2 g

Dietary Fiber	0.2 g

Sugars	3.5 g

Total Fat	9.3 g

Saturated Fat	3.0 g

Unsaturated Fat	1.4 g

Potassium	221.1 mg

Protein	21.5 g

Sodium	511.2 mg

Dietary Exchanges 9.3 Fat, 0.1 Vegetables, 1.1 Meat, 0.6 Other Carbs, 1.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each eggs 4.0
4 each egg whites 0.25
0 1/4 cup fresh chives 0.25
0 1/4 cup fresh dill weed 1.0
1 pinch salt 0.5
0 1/2 cup low fat cottage cheese 0.5
0 1/2 cup fresh watercress, chopped 1.0
1 tbsp grated Parmesan cheese 1.0
1 tsp canola oil

Directions

Whisk together the eggs, egg whites, chives or scallions, dill, and salt until evenly colored and foamy. In a separate bowl combine the cottage cheese, watercress, Parmesan and set aside.
Heat a skillet and add the oil to coat the bottom. Pour in the eggs, cover and cook for about 10 minutes.
When the edges of the omelet are firm and the center solid, spoon the watercress dill mixture onto the middle of the omelet. Using a spatula, fold half the omelet up and over the filling, cover and reduce the heat.
After about two minutes, flip the omelet to brown the other side for another 2 minutes. Serve immediately.