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Smoked haddock omelette
My first attempt at this dish came out so watery I could barely lift the eggs. A friend told me to press the smoked haddock before adding it, which sounds like a small thing but completely transformed what happens inside the pan. Now that batch of flaky, salty fish is a permanent fixture in my rotation.
Ingredients
Method
- Break the smoked haddock into small chunks using two forks and pat dry thoroughly with paper towels — this step matters more than anything else for keeping your omelette from getting soggy. Set aside.
- Whisk the eggs in a bowl until just combined, being careful not to overbeat them. Season with pepper and cayenne if using.
- Heat 1/2 tablespoon of butter in an 8-inch nonstick skillet over medium heat until it foams but doesn't brown. Pour in the eggs and let them set for about 30 seconds.
- Gently lift the edges so uncooked egg flows underneath, tilting the pan as needed. Cook for another minute or two until the bottom is golden and the top is mostly set with just a slight wobble.
- Sprinkle the cheese over one half of the omelette, then add the dried haddock chunks on top. Let cook undisturbed for 30 seconds so the cheese begins to melt.
- Carefully fold the omelette in half using a spatula and slide onto a warm plate. Top with remaining butter, parsley, and sliced scallions.
Nutrition
Notes
I make this when I want something richer than toast but lighter than a full dinner. The key is getting every bit of moisture out of the haddock — I use paper towels and press firmly before breaking it into chunks. It's done in under ten minutes, and you don't need any special equipment beyond a decent nonstick pan.
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