Ingredients
- 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
Method
-
Step 1
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.
-
Step 2
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.
-
Step 3
Cook until the top is almost set, then add the trout.
-
Step 4
Spoon over the sauce and spread around so that it covers the fish. Sprinkle over the cheese and grill until lightly golden and bubbling.
-
Step 5
Scatter over the chives and serve with the rocket.
Nutritional Information
- Kcals 303
- Fat 19.4g
- Saturates 7.7g
- Carbs 2.6g
- Sugars 0.9g
- Fibre 0.9g
- Protein 29g
- Salt 1.9g
