|Butter||1⁄2 Ounce (15 Gram)|
|Small onion||1 , peeled and finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Mushrooms||4 Ounce, wiped clean and sliced (100 Gram)|
|Tomatoes||2 , peeled and sliced|
|Milk||1⁄4 Pint (150 Milliliter)|
|Freshly ground black pepper||To Taste|
1 In a frying pan, melt the butter.
2 Add in the onion and saute until cooked but not coloured.
3 Mix in the garlic and mushrooms and cook for another 2 to 3 minutes.
4 Add in the tomatoes and cook for 1 minute.
5 In a bowl, beat the eggs, milk and seasoning together.
6 Gradually pour over the vegetable mixture and cook over a low heat until set.
7 Cut in to wedges and serve garnished with watercress.