One of the other dishes I was thinking about for the previous post was this omelette for two. I thought it could work quite well in that it combines seaside ingredients with the romantic nature of Lou and Liam’s retreat. However, fish for brekkie isn’t to everyone’s tastes, so this is the kind of dish you can enjoy at any time of the day.
There’s only one mackerel fillet in the mix so the flavour isn’t too strong, and I use a bit of zero fat Greek yoghurt in the eggs to help keep the omelette moist in the middle. The little bit of sharpness the yoghurt gives also works well with the oily fish.
Ingredients
4 large free range eggs
2 tablespoons 0% fat Greek yoghurt
1 mackerel fillet (around 70g)
1/2 medium onion, chopped
2 tablespoons chopped chives
2 tablespoons chopped flat leaf parsley
Handful of grated Parmesan
Salt and pepper to taste
Olive oil and butter for frying.
Method
First up, get your grill on full and then put a frying pan on the heat. When it’s really good and hot, pop in your mackerel. Fry it for about a minute or so on each side. This gets some of the oil out of the fish, but also brings out it’s flavour and makes it easy to flake. I also like the tasty brown caremelised crust it makes on the outside.
When done, set aside the mackerel, wipe down the pan with some kitchen paper to get rid of the excess fish oil. Then turn down the heat, add a little olive oil and then gently fry off the onion. You want it translucent as opposed to brown, and when it is, set aside with the mackerel.
Next crack your eggs into a bowl, season with a small pinch of salt, and a good few grindings of black pepper. Mix in the yoghurt to the eggs, and whisk thoroughly getting rid of the lumps. Now add the Parmesan, onion, chopped chives and parsley to the eggs. Flake the mackerel fillet in too, and then mix together.
Get 20 cm diameter frying pan on the heat (a different one to the one you fried your fish in preferably). When it’s nice and hot, add a nob of butter, coat the inside of the pan and then add the egg mixture. Leave for a minute or so, and then go around the outside of the pan with a spatula to make sure it’s not sticking.
You want the base of the omelette to be golden brown before transferring to the oven to brown the top, keep checking by turning up the edge with the spatula. When ready, slide into the oven.
As the top of the omelette is cooking, it will puff up as it browns. This will happen at the edges first, and then work it’s way into the centre of the pan. You want the omelette to be moist, so pretty much as soon at the centre is brown, whip it out of the oven and turn it out onto a plate.
Serve with a peppery salad of rocket, chard and thinly sliced radishes with a lemon, dijon mustard and olive oil dressing.
Give it a try.
Tags: Chives, Eggs, Greek Yoghurt, Mackerel, Omelette, Onion, parmesan, Parsley, Raddish, Salad, Smoked
