Recipe
High-Protein Fish Omelette
A quick, protein-rich fish omelette for breakfast or lunch, with buttery eggs, warm flaked white fish, red onion, coriander and avocado finished with fresh lime.
Ingredients
Method
10 mins prep5 mins cook15 mins total
Flake the cooked white fish into bite-sized pieces. Finely dice the red onion and coriander, slice the avocado, and set the lime aside for serving.
Crack the eggs into a bowl, season with salt and pepper, and beat until evenly mixed.
Heat a small non-stick frying pan over medium heat and melt half the butter. Add the red onion and cook for 1 minute until softened.
Add the flaked fish and warm for 1–2 minutes, then transfer the fish mixture to a plate.
Wipe out the pan, melt the remaining butter, and pour in the beaten eggs. Leave for about 30 seconds, then lift the edges so uncooked egg runs underneath.
When the omelette is nearly set but still moist on top, scatter over the warm fish, onion and coriander. Fold in half and cook for 30–60 seconds until set.
Slide onto a plate and serve immediately with the avocado dressed with lime juice.
About this recipe
This high-protein fish omelette makes a quick breakfast or light lunch from cooked white fish and a few fresh ingredients. The fish is gently warmed with red onion before it is folded into soft, buttery eggs.
Fresh coriander, creamy avocado and lime keep the dish bright rather than heavy. Keep the omelette just set and serve it straight from the pan while the centre is still tender.
Use properly chilled leftover fish and reheat it until piping hot. Cod, haddock or basa all work well, and a small handful of baby spinach can be added with the onion.
