|
Smoked Trout & Gruyère Omelette |
Printer Friendly Copy |
 |
|
| Serves 2 |
Prep 5 mins |
Cooking 15 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
butter
2 spring onions, sliced
4 eggs, beaten
120g hot-smoked trout, broken into chunks
4 tbsp ready-made four-cheese sauce
15g gruyère, finely grated
1 tbsp chives of chopped
dressed salad leaves to serve
|
|
-
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.
-
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.
-
Cook until the top is almost
set, then add the trout.
-
Spoon over the sauce and
spread around so that it covers the fish. Sprinkle over
the cheese and grill until lightly golden and bubbling.
-
Scatter over the chives and
serve with the rocket.
|
|
DAILY
DINNERS 
