Smoked haddock and bacon omelette

This dish offers a lovely combination of simple, familiar flavours that work well together. The portions are generous and any leftovers are still tasty when eaten cold next day.

Serves 2     Preparation time: 15 mins      Cooking time: 20 mins

 2 potatoes diced

1 tablespoon oil

1/2 onion finely chopped

4 rashers smoked back bacon, chopped

1 garlic clove, peeled and crushed

100g smoked haddock, skinned and cut into small pieces

4 large eggs

3 tablespoons milk

1/4 teaspoon cayenne pepper

sea salt & freshly ground black pepper

1 tablespoon chopped parsley to serve

  • Preheat oven to 200C/gas 6.
  • Bring pan of salted water to the boil and cook diced potatoes for approximately 8 minutes.
  • Heat the oil in a non-stick, ovenproof frying pan. Add the chopped onion and bacon and saute gently for 2-3 minutes. Add the crushed garlic, haddock and cooked potatoes. Continue to cook for a further minute, stirring to make sure all the ingredients are well mixed together.
  • Beat the eggs with the milk, cayenne and a little salt & pepper and then pour into the frying pan.
  • Place in the oven for 10 - 12 minutes  until the top is golden and firm to the touch but with a little 'give'.
  • Cut into wedges and sprinkle with chopped parsley before serving.

To serve: All this needs to make a satisfying meal is a crisp green salad and some crusty bread.

Tip: White fish is a very good source of calcium. It is well-known that it is good for bones and teeth but also is excellent for helping nerves and muscle tissues function effectively.