Smoked Haddock and Parmesan Omelette

Make smoked haddock and parmesan omelette, from the first ingredient to the finished breakfast.

INGREDIENTS | Makes 1 serving
100 g Smoked haddock fillet (Undyed if you can get it. Ask for it skinned. Undyed if you can get it. Smoking has driven off water, so it is denser than fresh haddock: about 100 kcal and 23 g of protein per 100 g.)
3 large, about 165 g Egg
15 g Parmesan (Finely grated so it browns under the grill.)
1 tsp (5 g) Butter
A few, snipped Chives
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Put the haddock in a small pan, cover with water, bring to a bare simmer and poach for five minutes until it flakes. Lift out, drain on kitchen paper and break into large flakes.
2. Heat the grill to high. Beat the eggs with pepper and the chives, melt the butter in a small ovenproof pan and pour the eggs in, stirring gently until half set.
3. Scatter the haddock over the top, then the parmesan, and put the pan under the grill for one to two minutes until the top is golden and puffed. Serve straight from the pan.

Contains milk, eggs and fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/smoked-haddock-parmesan-omelette

AI-generated images illustrating the recipe.

#Fuel8 #BreakfastRecipe #BreakfastIdeas #RecipeInPictures
