Smoked Haddock Omelette

• 50g butter
• 500g onions, sliced
• 800g smoked haddock, skinned and cut into chunks
• 4 tbsp (0.07 litres) parsley, roughly chopped
• 30 medium eggs, beaten

1. Preheat the oven to 200°C / 400°F / Gas Mark 6.

2. Heat a large frying pan until hot, add the butter and onions and fry until softened – about 5 - 6 minutes.

3. Add the haddock and stir carefully, then fry for another 2 - 3 minutes.

4. Add the parsley and season well.

5. Tip into a large greaseproof lined deep-sided baking tin and spread out.

6. Pour the eggs over the top of the fish and onions and stir lightly to combine.

7. Place in the oven and bake for 15 - 20 minutes until risen, golden and cooked through.

8. Remove and allow to cool slightly before cutting into wedges.

Per portion (205g)

• Energy: 252 kcal / 1052 KJ
• Fat: 15.9g
• Saturates: 5.4g
• Protein: 24.8g
• Carbohydrate: 2.7g
• Sugars: 1.9g
• Fibre: 0.5g
• Sodium: 586mg

Per 100g

• Energy: 123 kcal / 514 KJ
• Fat: 7.8g
• Saturates: 2.6g
• Protein: 12.1g
• Carbohydrate: 1.3g
• Sugars: 0.9g
• Fibre: 0.2g
• Sodium: 286mg