No-Cheese Smoked Haddock Omelette

I first started getting concerned with what eggs I used when I was at the peak of Aardvark Cakes’ wedding season. It wasn’t unusual to use 70+ eggs. I just couldn’t bring myself to use eggs from caged hens although they were significantly cheaper. Slowly more and more customers were asking if I used free-range eggs and it was such a relief to be able to say yes. I searched everywhere for decent priced free-range eggs and found them at my local farm shop.

A few years on and it seems the world has caught up. It more unusual to see eggs from caged hens now but I will admit to not knowing what sort of eggs are used in ready made products that I have bought. Sainsburys are very proud that they are the first major retailer to use cage free eggs as ingredients in all of their own brand products. I really like this declaration – Makes me feel more confident about what I’m buying. Does that mean I’m really grown up? 😉

I wouldn’t be me if I didn’t share a recipe while I’m on the subject of eggs. Miss Millie has been continuing with her Food Tech lessons at High School. We’ve moved on from Hot Drinks and are now onto proper food. Last week it was omelette – A cold, floppy, rather undercooked omelette arrived home at 3PM. I couldn’t possibly say if it went straight in the bin but a couple of days later, I showed Millie the joy of a properly cooked, tasty omelette.

NO CHEESE SMOKED HADDOCK OMELETTE

Serves	1
Prep time	3 minutes
Cook time	10 minutes
Total time	13 minutes
Allergy	Egg, Fish
Meal type	Breakfast, Lunch, Main Dish, Snack
Misc	Child Friendly, Serve Hot

INGREDIENTS

• 2 Eggs
• 150ml Milk (+ 2 extra tablespoons)
• 3 tablespoons Oil
• 1 Shallot (Chopped finely)
• 1 Small Smoked Haddock Fillet
• 1 teaspoon Dried Parsley

DIRECTIONS

1.
In a jug, whisk together the eggs and the 2 tablespoon of milk. Season with S & P.
2.
In a large pan, heat 1 tablespoon of the oil and sauté the shallot until transparent and soft
3.
Add the Haddock, remaining milk and dried parsley. Put the lid on the pan and cook for approx 3-4 minutes until the haddock is just cooked and flaky. Remove the fish and the majority of the onions from the pan.
4.
In a frying pan, heat the remaining 2 tablespoons of oil and add the egg/milk mixture. Spread the mixture as far around the pan as possible and heat until it just starts to bubble – DO NOT STIR!
5.
Use a spatula to lift the edges of the omelette
6.
Add the haddock/onion mixture to one half of the omelette.
7.
Flip over the other half and turn the heat off immediately.
8.
Eat straightaway – I serve with something green!