INGREDIENTS

12 eggs
sea salt flakes and ground white pepper
2 red onions, sliced
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
50g unsalted butter
1 smoked rainbow trout, flaked
2 cups spinach leaves
1½ cups ricotta, crumbled
shaved fennel, dill sprigs and crème fraiche, to serve

SMOKED TROUT AND RICOTTA OMELETTE

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4

2-STEP RECIPE

Step 1

Whisk the eggs in a bowl and season generously with salt and pepper. Set aside. Sauté the onions and garlic in olive oil until just softened. Set aside.

Step 2

Heat 1½ tsp butter in a 20cm non-stick pan over a moderate heat, then add ¼ of the eggs mixing, swirling to coat. Move the mixture gently with a spatula, then allow it to almost set. Put some trout, spinach and ricotta on one side, then fold the other side over. Invert onto a plate, then top with fennel, dill and crème fraiche. Repeat with the remaining ingredients to make four omelettes.

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