Smoked Haddock Omelette

I’ve made this so many times now, I’ve made it for breakfast and evening meal, serving it with salad new potatoes or jacket potato for evening meal..

200g Smoked Haddock

(Milk to poach fish)

4 Eggs

75g Cheddar Cheese


Crack 2 eggs into a jug. Separate two more eggs, add yolks to the jug and put whites into a bowl, Whisk until soft peaks form. Beat the jug mixture and pour over the egg white and fold together. Turn the grill on high. Heat a nob of butter in a medium nonstick frying pan. Coat the base of the pan with the egg mix. When loosely set, sprinkle the fish over the top. Sprinkle over 75 g of your cheese and grill for 2 to 3 minutes scatter with chopped chives if desired.

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