Omelet, Watercress And Feta Salad

• 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

1. 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.
2. 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.

eggs, chives, flatleaf parsley, vegetable, feta cheese, tomatoes, avocado, storebought balsamic dressing, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/26426 (may not work)