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from the kitchen of Sharmagne Leland-St. John
1 tablespoon butter
1 tablespoon iced water
3 tablespoon watercress leaves, chopped
1/8 teaspoon pepper
1/4 cup sour cream
2 tablespoon black caviar
Melt butter in skillet over moderate heat.
Gently beat the eggs with the iced water.
Add the watercress and pepper. Pour into
omelet pan. Using a fork, continuously lift
the edges of the omelet to allow the
uncooked egg to seep under the cooked
portion. When omelet is done, fold in
half. Turn out onto serving plate and
top with sour cream and caviar.