Smoked-had­dock & Chorizo Omelette

Good Housekeeping (South Africa) - - YOUR KITCHEN -

The smoky flavours of the had­dock and the pa­prika in the chorizo com­bine in per­fect har­mony. Serves 4

25g but­ter 2 shal­lots, finely sliced 100g chorizo, peeled and sliced 300g skin­less, smoked had­dock, cut into bite­sized chunks 10 medium eggs, beaten 2 tbsp freshly chopped chives green salad, to serve 1. Pre­heat grill to medi­umhigh. Heat but­ter in a 23cm oven­proof fry­ing pan over a high heat. Fry shal­lots and chorizo for 1 minute, then add had­dock and fry, turn­ing oc­ca­sion­ally, for 1 minute to warm through. 2. Pour in eggs. Sea­son lightly, then scat­ter over chives. Cook for 3 min­utes on hob, then grill un­til egg is set and golden. Slide onto a board and serve in wedges with a crisp green salad.

EACH SERV­ING About 1 550kJ, 34g protein, 25g fat (9g sat­u­rated), 1g car­bo­hy­drate (1g to­tal sug­ars), 0,3g fi­bre.

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