Omelette Arnold Bennett

Omelette Arnold Bennett

It’s said that this omelette was created for novelist Arnold Bennett during his stay at London’s Savoy hotel in the 1920s.

By , 21 September 2015
Omelette Arnold Bennett
  • Ready in: 25 mins
  • Serves: 4
  • Price: £1.20 per serving
Nutritional Info
Each 353g serving contains
  • Fat 29
  • Sat Fat 12
  • Sugar 4.6
  • Salt 1.5
  • Cals 505
of your reference intake.
Typical energy values per 100g: 599kJ/143kcal.
  • 140g Asda Smoked Haddock Fillet
  • 1 tbsp chopped, grated lemon zest
  • 4 tbsp reduced-fat crème fraîche
  • 25g Parmesan, grated
  • 8 large free-range eggs
  • 25g butter
  • 2 tbsp chopped fresh chives
  • 300g frozen peas
  • 300g sweetcorn
  • Crusty bread, to serve
  • Poach the fish with just enough water to cover for 7-8 minutes, then skin and flake.

  • Mix the lemon zest with the crème fraîche, Parmesan and haddock. Season with pepper. Lightly beat the eggs.

  • Heat a quarter of the butter in a small non-stick omelette pan. Add a quarter of the egg mixture and cook until just set. Lift the edges to let it run underneath.

  • Spread a quarter of the haddock mixture on top and pop it under the heated grill for a few seconds. Slide onto a plate and fold over. Repeat this three times for the three other omelettes.

  • Serve with peas, sweetcorn and crusty bread.