Back to Recipe Book or Main Courses

Cod and Cheese Soufflé Omelette


30g grated cheddar cheese
20g grated Parmesan
160g of steamed and flaked smoked cod
2 eggs, separated
1 tsp Dijon mustard
1 tbsp chopped fresh dill or basil
Splash of olive oil



Mix the omelette ingredients
Mix the cheddar cheese with the fish, the egg yolks, mustard, herbs and some seasoning. Whisk the egg whites until stiff. Using a rubber spatula, gently fold the whites into the yolk mixture until evenly mixed.

Pan-fry and grill
Heat the oil in a small non-stick frying pan. Pour the mixture into the pan and cook for 4 minutes, until the underside is set and browned. Sprinkle over the Parmesan cheese and grill for 2 minutes until the cheese is bubbling and golden.