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Smoked Fish Omelet

Smoked Fish OmeletRecipe courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.

Recipe Ingredients:

12 ounces smoked haddock or cod fillet, skinned and cubed
2 tablespoons sunflower oil
1 small onion, chopped
1 zucchini, cubed
1 (10-ounce) can potatoes, halved
2 large eggs, beaten
4 tablespoons low-fat cream cheese, softened

Cooking Directions:

  1. Preheat broiler.
  2. Heat oil in a non-stick frying pan. Add onion, zucchini and potatoes. Cook for 2 to 3 minutes
  3. In a small bowl, combine eggs and low-fat soft cheese.
  4. Add fish to cooked vegetables and cook 4 to 5 minutes on low heat.
  5. Add egg mixture and cook for 3 to 4 minutes.
  6. When lightly set, place pan under broiler and cook 3 to 4 minutes, until omelet is set and golden brown.
  7. Serve with crusty bread and a green salad.

Makes 3 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.