Mini smoked haddock omelettes

Health score
6%
Mini smoked haddock omelettes
45 min.
8
245kcal

Suggestions


Indulge in the delightful flavors of Mini Smoked Haddock Omelettes, the perfect hors d'oeuvre or brunch option for gatherings or special occasions. These savory little omelettes pack a punch of taste, marrying the rich, smoky essence of undyed smoked haddock with creamy eggs and a touch of zesty chives. Ideal for those leisurely mornings or elegant brunches, this recipe serves eight and promises to impress your family and friends with minimal effort.

Picture yourself serving these fluffy, golden bites straight from the oven, their inviting aroma filling the air as they beautifully bubble under the grill. Each mouthful combines the tender, flaky fish with the smoothness of double cream and the nutty notes of grated parmesan, creating a mouthwatering experience. Not only are they a feast for the senses, but they also offer a nutritious start to your day, with substantial protein and healthy fats to keep you satisfied.

Pair these mini omelettes with a refreshing salad and some indulgent buttered toast, and you have a meal that's not only delicious but also visually appealing. Whether you're hosting a brunch party or simply treating yourself to a special breakfast, these Mini Smoked Haddock Omelettes are bound to become a cherished recipe in your culinary repertoire.

Ingredients

  • 600 ml milk 
  •  bay leaves 
  • slices onions 
  •  peppercorns black
  • 600 un-dyed haddock fillet smoked
  •  eggs 
  • 25 butter soft
  • 100 ml double cream 
  • tbsp parmesan grated
  • tbsp chive snipped
  • servings salad and lots of buttered toast 

Equipment

  • frying pan
  • oven
  • whisk
  • grill

Directions

  1. Mix the milk with 600ml water, the bay leaves, onion and peppercorns in a large shallow pan and bring to the boil.
  2. Add the smoked haddock, lower the heat so the liquid is just gently simmering, and poach for about 4-5 mins, or until the fish is just cooked and flakes. Lift the fish out and onto a plate, and when cool enough to handle, break into large flakes, discarding any skin and bones.
  3. Heat oven to 200C/180C fan/gas
  4. Whisk the eggs and season with salt and pepper. Grease 2 x 4-hole Yorkshire pudding trays with the butter. Divide the eggs between each of the 8 holes and scatter each with the fish.
  5. Bake for 10-12 mins they will be slightly un-set in the middle but will finish cooking under the grill.
  6. Heat the grill to high.
  7. Mix together the cream and Parmesan, spoon a little onto each omelette then grill until golden. Slide onto plates and serve sprinkled with chives, with salad and buttered toast alongside.

Nutrition Facts

Calories245kcal
Protein36.06%
Fat55.07%
Carbs8.87%

Properties

Glycemic Index
30.75
Glycemic Load
1.48
Inflammation Score
-5
Nutrition Score
13.173478227595%

Flavonoids

Isorhamnetin
0.23mg
Kaempferol
0.1mg
Quercetin
0.75mg

Nutrients percent of daily need

Calories:244.65kcal
12.23%
Fat:14.77g
22.72%
Saturated Fat:7.8g
48.77%
Carbohydrates:5.35g
1.78%
Net Carbohydrates:5.22g
1.9%
Sugar:4.48g
4.98%
Cholesterol:236.1mg
78.7%
Sodium:321.27mg
13.97%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:21.76g
43.52%
Selenium:35.71µg
51.02%
Vitamin B12:2.24µg
37.29%
Phosphorus:363.53mg
36.35%
Vitamin B2:0.39mg
22.89%
Vitamin B6:0.35mg
17.31%
Calcium:170.01mg
17%
Vitamin D:2.32µg
15.46%
Vitamin A:723.57IU
14.47%
Vitamin B3:2.7mg
13.51%
Vitamin B5:1.32mg
13.23%
Potassium:416.08mg
11.89%
Magnesium:33.45mg
8.36%
Zinc:1.25mg
8.3%
Folate:33.02µg
8.26%
Vitamin E:1.04mg
6.92%
Vitamin B1:0.09mg
5.73%
Iron:1.01mg
5.6%
Copper:0.06mg
2.77%
Vitamin K:2.87µg
2.73%
Manganese:0.05mg
2.42%