Low Carbohydrate Breakfasts Recipes - Omelet Arnold Bennett Recipe

Ingredients

Serve 4

• 175g/6oz smoked haddock fillet, poached and drained

• 50g/2oz/4 tbsp butter, diced

• 175ml/6fl oz/3/4 cup whipping cream

• 4 eggs, separated

• 40g/1/3 cup mature (sharp) Cheddar cheese, grated

• ground black pepper

• watercress, to garnish

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Method:

1. Remove and discard the skin from the haddock fillet. If there are any small bones remaining, remove them with tweezers and discard, then carefully flake the flesh using a fork.

2. Melt half the butter with 60ml/ 4 tbsp of the cream in a non-stick pan, then stir in the flaked fish. Cover and set aside to cool. Preheat the grill (broiler).

3. Mix the egg yolks with 15ml/1 tbsp of the remaining cream. Season, then stir into the fish. In a separate bow combine the cheese and remaining cream.

4. Whisk the egg whites until stiff, then fold into the fish mixture. Heat the remaining butter in an omelet pan, add the fish mixture and cook until browned underneath.

5. Pour the cheese mixture over and grill (broiler) until bubbling.

6. Garish with watercress and serve.

Cook's Tips: Try to buy smoked haddock that does not contain artificial coloring for this recipe. Apart from being better for you it gives the omelet a lighter, more attractive color.

Note: This omelet is low in carbohydrate and perfect for a leisurely weekend breakfast. Fish is an excellent source of protein, but the cream, butter and cheese make it high in fat so save it for a special occasion.