Quick & Easy

Smoked cod omelette




1.Before starting the recipe, boil the kettle so you have boiling water ready to go into the saucepan to steam the fish. Add boiled water to saucepan and reduce to a simmer.
2.Discard skin from fish. Place fish in a bakingpaper-lined bamboo steamer or steamer basket over pan of simmering water for 5 minutes or until fish is cooked.
3.Transfer fish to plate; flake flesh with a fork, cover to keep warm.
4.Meanwhile, boil, steam or microwave spinach until wilted; drain. When cool enough to handle, squeeze out excess liquid.
5.Whisk 4 eggs in a small jug; season. Melt half the oil in a heated medium frying pan over high heat; pour in egg mixture, tilting to coat base of pan. Cook until egg is almost set; top one half of the omelette with half the fish and half the spinach, crumble over half the cheese.
6.Carefully tilt pan and fold omelette over filling; slide omelette onto serving plate, cover to keep warm. Repeat to make a second omelette.
7.Combine rocket and tomato in a small bowl.
8.Serve omelettes with salad.

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