2 large eggs
Salt and freshly ground black pepper
71g canned red salmon
1. Place a frying pan sprayed with Fry light over a high heat. Saute half the watercress for 30 seconds until just wilted.
2. Beat the eggs, season and add to the pan. Rotate the pan to coat the base evenly and cook for 1-2 minutes, or until just set. Scatter over the salmon and remaining watercress. Carefully loosen the edges using a spatula, fold in half and serve.
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