Nothing better than a fresh omelette in the morning – Recipe adapted from My Little SoHo Kitchen by Michelle TCHEA (Marshall Cavendish Publishers)
Cooking omelettes can take too much time when using potatoes and other vegetables that require some pre-cooking. For a fresh, flavourful breakfast, I use smoked fish and lots of garden herbs. Fresh greens like parsley or rocket leaves add refreshing flavours to the omelette.
Bay leaf 1
Black peppercorns 3
Milk enough to cover fish
Smoked haddock or cod fillet 1
Lemon zest from 1/2 lemon
Parmesan cheese 2 Tbsp, grated
Salt a pinch
Ground black pepper a pinch
Butter 1 Tbsp
Large eggs 3, beaten
Fresh herbs a generous handful, roughly chopped
1. Heat bay leaf, peppercorns and milk in a pan over medium heat.
2. Place smoked fish fillet into heated milk and poach for 10–12 minutes, until the fish is tender. Set aside to cool. Once cool, flake fish meat and remove any bones.
3. Mix lemon zest and Parmesan cheese. Season with salt and pepper. Set aside.
4. Heat butter in a frying pan. Pour in eggs, then sprinkle flaked fish, followed by chopped herbs.
5. Spoon cheese mixture over the egg, then fold omelette. Remove from heat immediately and serve.