-

HAM AND SPRING ONION OMELETTE
grab a cup and break both eggs into it.
wash and finely dice the spring onion, adding to the cup.
slice the cooked ham as thinly as possible, adding to the cup as well.
season with salt and pepper and add the butter.
whisk to mix up and pour into a Lakeland ‘Toastabag’.
slot into the toaster and cook for 5 minutes, then remove from toaster and leave to rest for 1 minute more.
shake out onto a plate and enjoy.

serves 1



OMELETTE ARNOLD BENNETT
skin the haddock and remove any bones.
whisk the eggs together with the cream, salt and pepper in a cup.
heat a frying pan up to really hot, then throw in the butter.
pour in the egg as the butter begins to foam and stir it with a wooden spoon until it begins to set in parts.
turn the heat down to low.
level the egg out to cover the whole base, scatter the fish and chives over the omelette and dot with tiny bits of crème fraiche.
sprinkle over the cheese and cook gently for 2-3 minutes until golden underneath the omelette and the egg has set.
slide it out onto a plate to serve and flop one half over the other.
enjoy immediately.

serves 1

• ham and spring onion toaster omelette
• 2 eggs (room temperature)
• 1 spring onion
• tiny knob of butter, cubed
• 1 slice of cooked ham
• salt and pepper
  
  
  
  
• omelette arnold bennett
• 2 eggs
• knob of butter
• salt and pepper
• splash of cream
• small fillet of smoked haddock (80g)
• couple of fresh chives, finely chopped
• dollop of crème fraiche
• chunk of Parmesan, grated
  
  

expansion1Login*0%expansion1Facebook*0%expansion2Login*0%expansion2Facebook*0%pageName*omelette%categoryColour*yellow%UID*false%browserMode*desktop%IEVersion*99%

Omelette... 2 Ways