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Chard, Herb and Potato Omelette
This is a superb vegetarian option from the usual mushroom.
5
from 1 vote
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Course:
Breakfast, Brunch
Cuisine:
British
Keyword:
Eggs, Seafood, Trout, Vegetables, Vegetarian
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
4
people
Calories:
231
kcal
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Ingredients
Metric
Imperial
2
large
potatoes
peeled
1/2
large
onion
chopped
1
clove
garlic
chopped
1
tsp
caraway seeds
3
medium
eggs
free range beaten
25
g
ruby chard
1
tsp
sage
chopped
2
tsp
thyme
chopped
Smoked trout topping
1
tbsp
olive oil
1
clove
garlic
chopped
1
large
red chilli
chopped
450
g
smoked trout fillets
1
tsp
wholegrain mustard
1
tsp
honey
1
bunch
watercress
garnish
Instructions
Omelette
In a non stick pan gently fry the onion, garlic and caraway seeds for 3 to 4 minutes until soft add in a drizzle of olive oil
1/2 large onion,
1 clove garlic,
1 tsp caraway seeds,
1 tbsp olive oil
Add half the roughly chopped chard
25 g ruby chard
Cook for a further minute to allow the chard to soften
Add the potatoes, sage, thyme and tumeric and season
2 large potatoes,
1 tsp sage,
2 tsp thyme
Add the beaten eggs and fry gently for 5 minutes
3 medium eggs
Finish off under a preheated grill for 1 minute
For the smoked trout
Heat a frying pan with olive oil
Add the garlic and chilli and cook for a few moments
1 clove garlic,
1 large red chilli
Add the smoked trout and cook until golden on both sides
450 g smoked trout fillets
Add the mustard, honey and remaining chard
1 tsp wholegrain mustard,
1 tsp honey
Turn the omelette out onto a large platter and place the smoked trout into the centre with some watercress leaves
1 bunch watercress
Nutrition
Calories:
231
kcal
|
Carbohydrates:
5
g
|
Protein:
24
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
69
mg
|
Sodium:
808
mg
|
Potassium:
80
mg
|
Fiber:
1
g
|
Sugar:
2
g