Folded smoked trout and cream cheese omelette

I’m so tired of being served thick, greasy, burnt omelettes that ooze cheddar cheese; where the chefs believe that if they stuff the omelette with as many ingredients as possible, quantity will improve quality. Such hogwash. Omelettes are meant to be light, non-greasy taste explosions.

Ingredients 2 free range / organic eggs a splash ( 2 or so tablespoons) of milk salt and pepper to taste 1 spring onion, sliced finely. knob of butter 100 grams of smoked trout, torn into rough strips 2 Tablespoons of cream cheese Method Break the eggs into a bowl, add the milk, a crack of black pepper, a grind of salt, half the sliced spring onions and whish roughly.

Melt butter in a large non-stick pan, (I use one that’s 30cm wide with a low edge – the same one I use for pancakes). If you only have a smaller non-stick pan, halve the recipe. The pan size is critical if you want to avoid thick omelettes.

Wipe off the excess butter with kitchen towel. And here’s the trick: The pan must be hot enough to cook the egg, but cool enough that the omelette doesn’t burn. I normally judge by watching the butter melt just before the expected sizzle.

Pour in the egg mixture, and swirl all around the pan until the egg settles, then remove immediately from the heat, allowing the egg to cook from the remaining radiating heat.

Add half the strips of trout across the centre of the omelette, and place little dollops of the cream cheese randomly around the trout. Using a silicone spatula, immediately fold the edges of the omelette in towards the centre – then slide it off the pan onto a plate.

Garnish with the remaining trout and a couple of slithers of spring onion.

TIPS: I like to only use ingredients that can either be served just as they are, but if I use mushrooms, bacon or cherry toma-