Lamb Brain Watercress Omelette

Lamb Brain Watercress Omelette contains 36g protein, 14% vitamin D, 13% calcium, 31% iron and 14% potassium. 

Watercress is packed with vitamin K, high in antioxidant, may reduce cancer risk, may lower cholesterol, boosts immunity and aids weight loss [1]. 

Brain meat contains omega 3 fatty acids, vitamin A, B, D, E, & K, iron, antioxidants, phosphatidylcholine and phosphatidylserine, which are good for the nervous system and protecting the human brain and spinal cord from damage [2].

Lamb Brain Watercress Omelette

Serve: 2  Cooking time: 10 mins  Preparation time: 10 mins


  • 3 eggs

  • 2 Lamb brain

  • 3 tbsp grass-fed butter or olive oil

  • 2 handfuls of watercress, washed and roughly chopped

  • 1 tsp dried basil
  • 2 cloves of garlic, minced
  • 1 small Spanish onion, sliced
  • 3 tbsp filtered water
  • Lemon wedge for serving

  • Salt and ground black pepper 


  1. Beat the eggs with water, dried basil, salt and ground black pepper. 
  2. Heat a 20cm frying pan. Add 2 tablespoons of olive oil or butter, lamb brain, garlic and onion and cook it for 2 minutes. Stir frequently.
  3. Add chopped watercress and stir to coat in oil.
  4. Pour the egg mixture evenly into the pan. 
  5. Cook over a medium high heat for 1 minute or until the egg is cooked.
  6. Remove from the heat, serve with some mint leaves and lemon wedge.
  7. Enjoy!

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