butter spring onions 2, sliced eggs 4, beaten hot-smoked trout 120g, broken into chunks ready-made four-cheese sauce 4 tbsp gruyère 15g, finely grated chives 1 tbsp of chopped rocket dressed to serve
Heat the grill. Melt a knob of butter in a medium, non-stick frying pan, add the spring onions and cook for 3-4 minutes.
Add the eggs, leave to set a little, then draw in the sides of the omelette so that any uncooked egg spills over and sets around the side.
Cook until the top is almost set, then add the trout.
Spoon over the sauce and spread around so that it covers the fish. Sprinkle over the cheese and grill until lightly golden and bubbling.
Scatter over the chives and serve with the rocket.
Source: from the awesome web www.olivemagazine.com
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