Recipe Name: Haddock Omelette
A quick and easy breakfast recipe that’s a great way to get some extra Omega 3 into your diet. This haddock omelette is perfect for a nutritious start to your day.
Servings: 2 Serves
Calories: 350kcal
Cost: $20
Equipment
- Pan
- Bowl
Ingredients
- 2 medium sweet potatoes peeled and roughly cubed
- 300 g 10oz smoked haddock fillet
- Coconut oil
- 1 onion finely chopped
- 5 free-range eggs
- Salt and freshly ground black pepper to taste
- 30 g 2 tablespoons chopped fresh chives
Instructions
- Cook the Sweet Potatoes: Cook the sweet potatoes in a pan of boiling water.
- Add the Fish: After five minutes, add the fish to the pan.
- Drain and Set Aside: Once the sweet potatoes are tender, drain the potatoes and fish, and set aside.
- Sauté the Onion: Heat the coconut oil in a pan over medium heat and sauté the onion until soft and translucent.
- Prepare the Fish: Once the fish and potatoes have cooled enough to handle, flake the fish into smaller pieces and remove any skin and bones.
- Mix the Ingredients: In a bowl, beat the eggs, season with salt and freshly ground black pepper, and add the chives, potatoes, and fish.
- Cook the Omelette: Pour the mixture back into the pan with the onions and cook over medium heat for a few minutes until the omelette is set.
- Serve: Cut the omelette into slices and serve warm. Alternatively, this can be made in advance, stored in the fridge, and enjoyed cold.
Notes
- Ensure the haddock is thoroughly cooked before adding to the omelette mixture.
- This omelette can be stored in the fridge for up to 3 days.
- Add some fresh herbs or greens to the omelette mixture for extra flavour.