Smoked trout and gruyère omelette
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- butter
- 2 spring onionssliced
- 4 eggsbeaten
- 120g hot-smoked troutbroken into chunks
- 4 tbsp ready-made four-cheese sauce
- 15g gruyèrefinely grated
- 1 tbsp of chopped chives
- rocketdressed, to serve
Nutrition: per serving
- kcal303low
- fat19.4g
- saturates7.7g
- carbs2.6g
- sugars0.9g
- fibre0.9g
- protein29g
- salt1.9g
Method
step 1
Heat the grill. Melt a knob of butter in a medium, non-stick frying pan, add the spring onions and cook for 3-4 minutes.
step 2
Add the eggs, leave to set a little, then draw in the sides of the omelette so that any uncooked egg spills over and sets around the side.
step 3
Cook until the top is almost set, then add the trout.
step 4
Spoon over the sauce and spread around so that it covers the fish. Sprinkle over the cheese and grill until lightly golden and bubbling.
step 5
Scatter over the chives and serve with the rocket.
