Mushroom Sausage Omelet with Smoked Gouda

If you can't find watercress, try arugula or curly endive instead.

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1 ounce unsalted butter
2 bunches watercress (washed and dried with tough stems removed)
1 ounce butter (divided into four pieces)
8 eggs, lightly beaten
salt and freshly ground black pepper to taste
4 ounces smoked gouda cheese, grated


  1. In a medium sauté pan, heat half of the butter. Add the sausage and cook until beginning to brown, about 3 minutes. Add the watercress and cook until wilted. Transfer to a plate.

  2. In a bowl, beat the eggs until frothy. Season with salt and pepper.

  3. In an omelet pan, over medium heat, melt a piece of the butter. When the butter is foamy, add a quarter of the egg mixture. Lightly scramble the eggs in the pan, then add a quarter of the watercress mixture and a quarter of the cheese to one half of the omelet. Fold the omelet and cook until the eggs are set to your liking. Transfer to a warmed plate and continue with the remaining ingredients.