Omelet, Watercress And Feta Salad - cooking recipe

Ingredients

4 None eggs, at room temperature
2 tbsp chopped chives
2 tbsp chopped flat-leaf parsley
2 tbsp vegetable or olive oil
1 bunch watercress, sprigs picked
1 cup crumbled feta cheese
1/2 cup drained sun-dried tomatoes
1 None avocado, thinly sliced
1/4 cup store-bought balsamic dressing
None None Crusty bread, to serve

Preparation

For the omelet, whisk eggs, chives and parsley in a bowl. Heat a large nonstick skillet on medium-high heat. Add 1 tbsp of the oil; swirl to coat. Add 1/2 the egg mixture; tilt to cover bottom. Cook 2 mins, or until just set. Transfer to a cutting board. Roll up to form a log; slice thinly. Repeat with remaining egg and oil to make another omelet; slice thinly.
Place watercress, feta, tomatoes, avocado and dressing in a large bowl; toss to combine. Divide salad among serving plates. Top with omelet. Serve with bread.