Preparation time 10 minutes
2 tbs milk
salt and cracked black pepper
185 g hot-smoked trout, flaked
125 g marinated Persian feta, crumbled
2 tablespoons dill sprigs
1 Place the eggs in a bowl with the milk, salt and pepper and whisk until fully combined.
2 Heat a 20cm non stick frypan over medium heat. Spray liberally with cooking oil spray and pour in half the egg mixture, swirling to coat the base of the pan.
3 Using a spatula, lightly lift and move the omelette around to cook evenly.
4 Once almost set, scatter half the smoked trout, feta and some sprigs of dill over one side of the omelette.
5 Continue to cook for 30 seconds then carefully fold omelette in half. Cook for a further 30 seconds then gently slide onto a serving plate. Keep warm and repeat with remaining egg mixture and ingredients to make a second omelette.
The Carousel thanks Egg Corporation for this recipe