Recipes
Omelette Arnold Bennett
It’s said that this omelette was created for novelist Arnold Bennett during his stay at London’s Savoy hotel in the 1920s.
It’s said that this omelette was created for novelist Arnold Bennett during his stay at London’s Savoy hotel in the 1920s.
(1 votes)
Cook: 25 Mins
Serves: 4
Price: £1.20 per serving
Nutritional Information
Each 353g serving contains
Energy
2114kj
505kcal
2114kj
505kcal
25%
Fat
29g
29g
High
42%
42%
Saturates
12g
12g
Med
61%
61%
Sugars
4.6g
4.6g
Low
5%
5%
Salt
1.5g
1.5g
High
24%
24%
of your reference intake.
Typical energy values per 100g:
599kj/143kcal
Typical energy values per 100g:
599kj/143kcal
Ingredients
140g Asda Smoked Haddock Fillet
1 tbsp chopped, grated lemon zest
4 tbsp reduced-fat crème fraîche
25g Parmesan, grated
8 large free-range eggs
25g butter
2 tbsp chopped fresh chives
300g frozen peas
300g sweetcorn
Crusty bread, to serve
Method
1
Poach the fish with just enough water to cover for 7-8 minutes, then skin and flake.
2
Mix the lemon zest with the crème fraîche, Parmesan and haddock. Season with pepper. Lightly beat the eggs.
3
Heat a quarter of the butter in a small non-stick omelette pan. Add a quarter of the egg mixture and cook until just set. Lift the edges to let it run underneath.
4
Spread a quarter of the haddock mixture on top and pop it under the heated grill for a few seconds. Slide onto a plate and fold over. Repeat this three times for the three other omelettes.
5
Serve with peas, sweetcorn and crusty bread.