Tasty Tinned Trout & Dill Omelette
Tasty Tinned Trout & Dill Omelette
Ingredients
- 1 tin of trout, drained
- 3 large eggs
- 1 tbsp fresh dill, chopped
- Salt and black pepper to taste
- 1 tbsp butter
Quick Steps
- Whisk the eggs with salt, pepper, and chopped dill.
- Melt butter in a pan over medium heat and pour in the eggs, letting them set slightly.
- Add the flaked trout to one side of the omelette, fold over, and continue to cook until the eggs are fully set.
- Serve with a side of mixed greens.
Serving Tip: Pair with a slice of sourdough toast for a complete breakfast or light lunch.
Detailed Steps
- Prepare the eggs: Crack the eggs into a mixing bowl. Add salt, black pepper, and the chopped fresh dill. Whisk the mixture until the eggs are fully blended and slightly frothy.
- Heat the pan: In a medium-sized frying pan, melt the butter over medium heat. Make sure the butter coats the entire bottom of the pan to prevent sticking.
- Cook the omelette base: Pour the whisked eggs into the pan, allowing them to spread evenly. Let the eggs cook undisturbed until they start to set around the edges.
- Add the trout: Once the eggs have set slightly, sprinkle the flaked trout evenly over one side of the omelette. Be careful not to overfill to ensure the omelette folds properly.
- Fold and finish cooking: Using a spatula, gently fold the omelette in half over the trout. Cook for another 1-2 minutes until the eggs are cooked through and the trout is warmed.
- Serve: Slide the omelette onto a plate and serve immediately, accompanied by mixed greens or toast for a complete meal.
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