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Omelet Arnold Bennett

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Recipe

 

Yield

2 servings

Prep

10 min

Cook

10 min

Ready

20 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
6 large eggs
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6 ounces haddock
smoked
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cup cream
heavy
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1 x butter
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2 ounces cheddar cheese, very old, sharp
finely grated
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1 pinch dill weed
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1 pinch salt and black pepper
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Ingredients

Amount Measure Ingredient Features
6 large eggs
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173.4 ml/g haddock
smoked
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158 ml cream
heavy
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1 x butter
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57.8 ml/g cheddar cheese, very old, sharp
finely grated
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1 pinch dill weed
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1 pinch salt and black pepper
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Directions

Prepare the fish by poaching it lightly (5 minutes) and then breaking it up into nice large flakes.

Whip the cream and fold in the grated cheese. Add the fish and set aside. (The remaining steps are a basic omelet recipe and can be used with any filling. Crack the eggs, beat them up with the dill, salt and pepper.)

Meanwhile heat a frying pan. Add a knob of butter and let it melt. When it has stopped frothing and is just beginning to go brown...

Slop in half the egg mixture and immediately return to the heat and stir the eggs two or three times; then with a fork draw the edges into the middle and allow the un-solidified egg to run onto the exposed pan.

While it is still a mixture of fluffy and runny, add the haddock and cream mixture. Continue to cook until underside begins to turn golden brown. Fold over and serve on a hot plate with bread and butter immediately. (You can't leave it in the oven for ten minutes while you do another!)



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 328g (11.6 oz)
Amount per Serving
Calories 49964% from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 17g 87%
Trans Fat 0g
Cholesterol 750mg 250%
Sodium 386mg 16%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 81g
Vitamin A 29% Vitamin C 1%
Calcium 28% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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