Smoked Haddock Omelettes

cook 30 mins
  • 150 g (5 oz) smoked haddock
  • 125 ml (4 fl oz) milk
  • 12 eggs
  • 50 g (2 oz) butter
  • 200 g (7 oz) spinach leaves
  • salt and pepper
  • Place the haddock and milk in a saucepan and poach the fish for 3–4 minutes or until cooked. Remove with a slotted spoon, then remove the skin and any bones. Flake the fish into a bowl.
  • Beat the eggs in a separate large bowl and season.
  • Heat a quarter of the butter in a frying pan until foaming, then pour in a quarter of the beaten egg. Stir a little with a fork, tipping the pan so the egg covers the base, then cook for 3–4 minutes until set.
  • Place a quarter of the spinach on the omelette, then top with a quarter of the fish. Fold the omelette over and cook for a further minute. Serve on a warm plate.
  • Repeat with the remaining ingredients.
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