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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the smoked haddock in a saucepan. Add in enough milk to cover the haddock, together with the bay leaf, onion and parsley. | 2. Simmer the haddock gently for 3-4 minutes until the flesh is opaque. Remove the haddock and skin and flake it. | 3. Whisk the eggs in a bowl and season with salt and freshly ground pepper. | 4. Melt the butter in a heavy-based medium frying pan over a moderate heat. | 5. Pour in the whisked eggs, tilting the pan to spread them evenly. | 6. Fry the omelette until the top is almost set but still slightly runny. Scatter over the smoked haddock flakes and spoon over the cream. Sprinkle over the Parmesan cheese. | 7. Meanwhile, preheat the grill until hot. Finish the omelette off under the grill until brown and bubbling. | 8. Serve at once with grilled tomatoes, garnished with watercress. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
haddock	3 1/2	1/2	smoked undyed	1174.136	0.0	258.9446	7.14
milk				-	-	-	-
bay leaf	1			-	-	-	-
onion	1	slice		15.2	3.5492	0.418	0.038
parsley	2	sprigs		0.72	0.1266	0.0594	0.0158
egg	4			286.0	1.44	25.12	19.02
salt black pepper			ground	-	-	-	-
butter	1	slice		-	-	-	-
cream	2	tablespoons	whipped	99.0	1.995	1.089	10.404000000000002
parmesan cheese	1 -2	tablespoon	grated	0.0	0.0	0.0	0.0
tomato			grilled	-	-	-	-
watercress				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.