Ingredients
Feeds 2. Takes 20 mins.

This is my lighter version of the famous Omelette Arnold Bennett, a smoked haddock omelette buried under a rich cheesy sauce. I’ve cut the richness back to just cream and parmesan, so you can taste the omelette underneath, and added the freshness of spring onions.

250g smoked haddock fillet
300ml milk
2tbsp crème fraîche or double cream
2 spring onions, finely chopped
6 eggs
Sea salt
Freshly ground black pepper
1tbsp butter
2tbsp freshly grated parmesan
Flat parsley leaves for serving

Poach the haddock in the milk for about three minutes, until the fish is just cooked. Remove it from the milk and break it into flakes, discarding any skin or bones.

Heat the grill and get everything ready to go. Combine the flaked haddock, crème fraîche and spring onions in a bowl and set aside.

Your choice is to make one six-egg omelette or two three-egg omelettes — my preference is for two. The method is the same.

Whisk the eggs with sea salt and pepper. Heat the butter in a nonstick frying pan, add the egg mixture, stirring once or twice. As it sets on the bottom, draw the uncooked egg out to the edges of the pan, to help it set.

When it is still moist on top, spoon the smoked haddock mixture over the omelette, scatter with parmesan and place the frying pan under the grill for a minute or two until golden. Scatter with parsley, and serve with a green salad.

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