Omelette Arnold Bennett

Ingredients

• 200g (7 oz) smoked haddock fillets 200g (7 oz) smoked haddock fillets
• 4 large eggs 4 large eggs
• 50g (1.8 oz) cheddar cheese, grated 50g (1.8 oz) cheddar cheese, grated
• 50g (1.8 oz) Gruyere cheese, grated 50g (1.8 oz) Gruyere cheese, grated
• 150ml (2/3 cup) whole milk 150ml (2/3 cup) whole milk
• 1 tablespoon butter 1 tablespoon butter
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh parsley for garnish Chopped fresh parsley for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the smoked haddock fillets in a baking dish and bake for 10-12 minutes until cooked through. Remove from the oven and flake the fish into small pieces.
3. 3.
   In a bowl, whisk the eggs until well beaten. Season with salt and pepper.
4. 4.
   Heat the butter in a non-stick frying pan over medium heat. Pour in the beaten eggs and cook for a few minutes until the edges start to set.
5. 5.
   Sprinkle the flaked smoked haddock evenly over the eggs.
6. 6.
   In a separate saucepan, heat the milk over low heat until warm. Add the grated cheddar and Gruyere cheese, stirring until melted and smooth.
7. 7.
   Pour the cheese sauce over the eggs and haddock in the frying pan.
8. 8.
   Transfer the frying pan to the preheated oven and bake for 10-12 minutes until the omelette is set and slightly golden on top.
9. 9.
   Remove from the oven and garnish with chopped fresh parsley.
10. 10.
    Cut the omelette into wedges and serve hot.

Treat your ingredients with care...

• Smoked haddock — Ensure the haddock is fully cooked before flaking it into the omelette. This will enhance the smoky flavor and prevent any raw fish taste.
• Cheddar and Gruyere cheese — Use good quality cheese for a rich and flavorful cheese sauce. Grate the cheese yourself for better melting and texture.

Tips & Tricks

• For added flavor, you can sprinkle some finely chopped spring onions or chives on top of the omelette before serving.
• If you prefer a milder cheese flavor, you can use only cheddar cheese in the sauce.
• Serve the omelette with a side of mixed greens or a fresh salad to balance the richness.

Serving advice

Serve the Omelette Arnold Bennett hot, straight from the oven. Cut it into wedges and plate them individually. Garnish with a sprinkle of fresh parsley for a pop of color.

Presentation advice

To enhance the presentation, you can drizzle a small amount of the cheese sauce over the top of the omelette before garnishing with parsley. This will create an enticing visual appeal.