Smoked Fish, Mustard and Chive Omelette (gf)

3 large eggs

2 teaspoons whole grain mustard

sea salt and ground pepper

knob of butter

100 grams smoked fish, skin and bones removed

2 tablespoons cream

1 teaspoon finely grated lemon zest

¼ cup freshly grated parmesan

pinch chilli flakes

chopped chives or parsley

Preheat the grill to its highest setting.

Whisk the eggs and mustard in a bowl and season generously with salt and pepper. Heat the butter in a small non-stick sauté pan until foaming and pour in the eggs. Cook over a medium heat, pulling in the edges with a spatula so the raw egg runs into the gaps and cooks. Keep cooking until the egg is just set underneath but still soft on top.

Flake over the fish then drizzle with the cream, lemon zest, parmesan and chilli. Place under the grill for 2-3 minutes until golden and just set. Scatter over the chives or parsley and serve immediately. MAKES 1 OMELETTE

TOPPING SUGGESTIONS: Cooked sliced mushrooms and feta; diced cooked sausage and leftover greens; caramelised onions and goat’s cheese; hot smoked salmon to replace the smoked fish; diced salami and mozzarella.