The breakfast edit 46

Smoked Haddock and
Parmesan Omelette

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

1 serving · 6 ingredients · 3 steps

Download all 5 slides

1080 × 1350 PNGs + a ready-to-use caption

Download caption separately

Smoked Haddock and Parmesan Omelette, plated and ready to serve. — The finished breakfast. Smoked Haddock and Parmesan Omelette

The ingredients for smoked haddock and parmesan omelette arranged separately on a dark worktop: smoked haddock fillet, egg, parmesan, butter, chives, black pepper. — Gather your ingredients. 100 g Smoked haddock fillet. 3 large, about 165 g Egg. 15 g Parmesan. 1 tsp (5 g) Butter. A few, snipped Chives. To taste Black pepper

Smoked Haddock and Parmesan Omelette, preparation step 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. — Step 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.

Smoked Haddock and Parmesan Omelette, preparation step 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. — Step 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.

The finished smoked haddock and parmesan omelette. — Step 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.

01 / 05

Swipe or scroll through the recipe

01 ↓02 ↓03 ↓04 ↓05 ↓