Ingredients Checklist
- 6 eggs
- 1 cup watercress
- 1/3 cup dill
- ¼ tsp sea salt
- 40g butter
- 200g hot smoked trout, flaked
- 100g creme fraiche
- Cracked black pepper
Instructions
- Combine eggs, 1/3 cup of watercress, 1 tablespoon of dill and salt in a high speed blender and blitz until smooth.
- Heat a 20cm non-stick pan over medium heat. Add half the butter. Once sizzling, add half the egg mixture and allow to set for 30 seconds. Then, with a rubber spatula, push the cooked egg into the centre of the pan, allowing the uncooked egg to pool into the gaps.
- Slide the omelette onto a plate. Spread with creme fraiche and top with smoked trout, watercress, dill and cracked pepper.
- Repeat with the remaining omelette mix.
