Omelet Arnold Bennett

Name: Omelet Arnold Bennett
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings black pepper; 4 servings butter; 4 servings eggs; 4 servings half and half; 4 servings Parmesan; 4 servings finnan haddie

Omelet Arnold Bennett is a gluten free, primal, and fodmap friendly main course. One portion of this dish contains about 16g of protein, 16g of fat, and a total of 218 calories. This recipe serves 4. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up finnan haddie, butter, eggs, and a few other things to make it today. To use up the half and half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Place the fish in a saucepan and add enough cold water to cover. Bring to a simmer over medium heat, and simmer about 7 minutes, until the fish is hot and flakes easily.

Ingredients you will need

Water

Fish

Equipment you will use

Sauce Pan

Drain.

Remove the skin and bones and flake the fish.

Ingredients you will need

Fish

Whisk the egg whites in a bowl until soft peaks form. Beat the yolks with 2 tbsp of the half-and-half in another bowl. Fold in the whites.

Ingredients you will need

Egg Whites

Egg Yolk

Equipment you will use

Whisk

Bowl

Add the fish and 2 tbsp of the Parmesan. Season with pepper.

Ingredients you will need

Parmesan

Pepper

Fish

Preheat the broiler. Melt the butter in a large nonstick frying pan over medium heat. When foaming, add the egg mixture. Cook, lifting up the sides of the omelet as they set with a rubber spatula, allowing the uncooked egg mixture to run underneath the cooked portion, about 3 minutes, or until the omelet is almost set but the top is uncooked.

Ingredients you will need

Butter