Smoked mackerel omelette
This smoked mackerel omelette is perfect for a weekend brunch or midweek lunch – although it’s also nice served cold, for example at a drink-party or picnic. It’s very easy to make, ready in just 15 minutes!
Ingredients
Method
- Lightly beat the eggs with 5 pinches of salt and the dill. Flake the fish and add to the eggs.
- Finely chop the tomato, spring onions and chilli (if used).
- Heat the oil in a frying pan and add the onion, tomato and chilli, then cook for a few minutes, until the vegetables soften.
- Pour in the egg mixture, letting it spread out evenly in the pan.
- Cover and cook until set. You can put it under the grill for a couple of minutes if you’d prefer the top brown and a bit crunchy.
- Serve warm with crusty bread or let it cool and cut it into bite-sized squares.